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
-
115 minAppetizerraw ham, olive oil, onion, winterpenes, celery, bay leaves, vegetable stock, peas, Rye bread, flour, baking powder, cold butter, nutmeg,rustic pea soup with ham and rye noodles -
30 minSmall dishcherry / Christmas, White wine vinegar, olive oil, sugar, ciabatta Bread, garlic, buffalo mozzarella, Mozzarella,bruschetta with candied tomatoes and mozzarella -
20 minAppetizerwhite asparagus, filo pastry, cooked ham, butter, olive oil,filo rolls with white asparagus -
80 minAppetizerbeautiful forest pens, orange juice, orange peel, White wine vinegar, cumin, olive oil, pistachio nuts, Carpaccio, arugula,carpaccio with marinated carrots
Nutrition
200Calories
Sodium36% DV855mg
Fat23% DV15g
Protein6% DV3g
Carbs5% DV14g
Fiber60% DV15g
Loved it