Yvonne's bean salad
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Serves two

quantity       ingredient       step
200 g       potatoes, preferably Nicola or Desiree       1
50 g       Schinkenspeck, lean       2
1       shallot       2
      butter fat       2
200 g       green beans, cooked or steamed       3
      garlic chives       3
      salt       3
      pepper       3
      vinaigrette       3


  1. Peel the potatoes, cut them into flat slices. Allow them to cool down.

  2. Chop the shallot finely, cut the schinkenspeck into thin strips of about 2 cm length. Gently fry both in a bit of butter fat (about 5 to 10 minutes). Allow to cool down.

  3. Lightly mix potatoes and beans together in a flat dish, spread the shallot and schinkenspeck mixture on top and gently mix. Sprinkle with chopped garlic chives. Add salt, pepper and vinaigrette or mayonnaise or any salad dressing to taste.

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