Filter
Reset
Sort ByRelevance
IRACKAWAY
Haricots verts salad with grapefruit
Starter with haricots verts, spring onions, grapefruit and orange.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Grate the orange zest of the orange for the dressing. Halve the fruit and press 1 half. Put the juice and 2 tsp grater together in a bowl.
-
Cut the spring onion into thin rings and stir in the lemon juice with the oil. Season with (freshly ground) pepper and possibly salt.
-
Use a sharp knife to cut the skin and the white skin of the grapefruit. This is easiest if you peel them in a circular motion.
-
Cut the segments of flesh from the membranes, so that you can easily pop out the flesh with your knife.
-
Remove the stem set from the haricots verts, leave the tip.
-
Bring a pan of water with salt to the boil and boil the haricots verts for about 3 minutes until al dente.
-
Drain and scoop the dressing through the haricots verts. Season with pepper and salt.
-
Put the grapefruit wedges through and spread the salad over 4 plates.
Blogs that might be interesting
-
25 minAppetizerfresh mussels, White wine, butter, French mustard, flour, fish stock (from tablet), cook's cream, bunch onions,creamy mustard soup with fresh mussels
-
20 minSmall dishzucchini, winter carrot, smoked chicken fillet, creme fraiche, egg, chives, thyme,mousse of smoked chicken in a vegetable jacket
-
70 minAppetizercucumber, fresh coriander, Red pepper, Greek yoghurt, lime, traditional olive oil,cucumber Soup
-
20 minAppetizertuna natural, seafood cocktail, sardine fillet, egg, tomato, olive oil, White wine vinegar, mustard, mixed leaf lettuce, onion, black olive, red fish roe,salad with all kinds of fish
Nutrition
200Calories
Sodium36% DV855mg
Fat23% DV15g
Protein6% DV3g
Carbs5% DV14g
Fiber60% DV15g
Loved it