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
-
15 minAppetizeroil, shallot, sweet potato, watercress, arugula, vegetable stock, chicken bouillon, cream,watercress soup with cream
-
15 minAppetizersmoked mackerel, cucumber, green pesto, tomatoes, extra virgin olive oil,tarts of tomato and mackerel
-
35 minAppetizercucumber, Red onion, salted peanuts, bunch onion, Thai sweet chili sauce, rice vinegar, fresh haddock, Bumbu spice red curry, cornstarch, medium sized egg, peanut oil,thai fish cakes with cucumber dip
-
20 minLunchsalmon fillet, fish stock, filo pastry, butter, smoked salmon, Red onion, peanut oil, sunflower oil, mustard, fresh coriander,salmon pie with coriander and mustard
Nutrition
200Calories
Sodium36% DV855mg
Fat23% DV15g
Protein6% DV3g
Carbs5% DV14g
Fiber60% DV15g
Loved it