Recipe: Salad of beans, chilli, zucchini and Beaufort
For 4 people
Preparation 25 minutes
Cooking 5 minutes
Very easy level
Ingredients:
400 g of beans fresh greens
2 zucchini
1 big tomato
120 g of cold Beaufort
Flower of salt
For the vinaigrette:
2 onions
1 red pepper
1bottle of chives
3 tablespoons of sherry vinegar
6 sugar spoon of olive oil
salt and pepper
Preparation:
Strike them beans green and cook in a large saucepan of salt water for 5 to 8 minutes. Then immerse them in a large salad bowl of cold water to stop cooking, then drain them.
Wash them zucchini, remove the ends and cut them into slices in length. Cook them, then chill them as beans green. Attention: the cooking lasts only 1 min. Cut the tomato into large cubes or slices. Prepare the vinaigrette: peel and finely chop onions, chop previously chopped pepper, mix onions, chilli and chopped chives with vinegar and olive oil. Add salt and pepper.
Detail the Beaufort in fine chips. Mix them beans, the zucchini and the tomato with the
Vinaigrette. Divide this salad over 4 plates and place over the Beaufort shavings. Salt lightly with a little fleur de sel.
(Recipes from the book Hachette Pratique "Beaufort high in flavors")
Preparation 25 minutes
Cooking 5 minutes
Very easy level
Ingredients:
400 g of beans fresh greens
2 zucchini
1 big tomato
120 g of cold Beaufort
Flower of salt
For the vinaigrette:
2 onions
1 red pepper
1bottle of chives
3 tablespoons of sherry vinegar
6 sugar spoon of olive oil
salt and pepper
Preparation:
Strike them beans green and cook in a large saucepan of salt water for 5 to 8 minutes. Then immerse them in a large salad bowl of cold water to stop cooking, then drain them.
Wash them zucchini, remove the ends and cut them into slices in length. Cook them, then chill them as beans green. Attention: the cooking lasts only 1 min. Cut the tomato into large cubes or slices. Prepare the vinaigrette: peel and finely chop onions, chop previously chopped pepper, mix onions, chilli and chopped chives with vinegar and olive oil. Add salt and pepper.
Detail the Beaufort in fine chips. Mix them beans, the zucchini and the tomato with the
Vinaigrette. Divide this salad over 4 plates and place over the Beaufort shavings. Salt lightly with a little fleur de sel.
(Recipes from the book Hachette Pratique "Beaufort high in flavors")
