400 g small cooked new potatoes (from the day before)
200 g green beans
1 small romaine lettuce
2 tomatoes
1 red onion
0.5 bunch spring onions
4 anchovies (in oil)
2 tbsp white wine vinegar
1 tbsp balsamic vinegar
1 tsp mustard
salt
pepper (from the mill)
4 tbsp olive oil
basil (for garnish)
Instructions
1. Wash the beans, trim the ends, and boil them in plenty of salted water for about 8 to 10 minutes. Drain them, shock them immediately with ice-cold water, and let them drain well.
2. Cut the potatoes into bite-sized pieces.
3. Wash the tomatoes and slice them.
4. Wash the spring onions, trim the ends, and cut them into pieces about 2 cm long.
5. Peel the red onion, halve it lengthwise, and cut it lengthwise into wedges.
6. Pat the anchovies dry with a kitchen towel.
7. Separate the salad into leaves, wash it, remove any damaged greens, spin it dry, and tear it into bite-sized pieces if necessary.
8. Whisk together vinegar, mustard, salt, and pepper. Beat the oil into the mixture with a whisk and taste to adjust seasoning.
9. Combine all salad ingredients, stir in the salad dressing, plate the salad, and serve it garnished with basil.
Nutrition per serving
kcal: 220
Protein: 5 g · Fett/Fat: 11 g · Carbs: 23 g
Calories, meal plan & shopping list – 7-day free trialGet the app →
Cook this in the MyFoody app →