Mini-bean salad

Name: mini-bean salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 16 haricots verts; tray green asparagus tips a 100 g; 2 tablespoons orange juice; teaspoon mustard; 3 tablespoons olive oil; bag lamb's lettuce a 75 g; olives (jar a 180 g); Parmesan cheese piece

A tasty recipe. The vegetarian starter contains the following ingredients: haricots verts, green asparagus tips (a 100 g), orange juice, mustard, olive oil, lamb's lettuce (a 75 g), olives (taggia (potje a 180 g)) and parmesan cheese (piece).

Ingredients

Directions

In little salt water boil the haricots verts in 5 minutes until al dente, remove them from the pan and rinse them with cold water.
Cook the asparagus tips in the same water for 1-2 minutes and also rinse with cold water.
Cut the tip of the haricots vertically and cut them in half lengthwise.
Beat the orange juice with mustard, olive oil and salt and (freshly ground) pepper to taste.
Mix the lamb's lettuce, haricots verts and the asparagus tips with the orange dressing.
Divide the salad into 4 saucers, garnish with halved taggia olives and some curls of parmesan cheese.
Sprinkle with some orange peel and (freshly ground) pepper to taste..