For serving I will give you a recipe for a dressing and will recommend what to have with it. It is a good lunch or appetiser. In our restaurant we also often serve it as a side dish. You can also preserve the salad and keep it in the refrigerator.
As a dressing or side dish, as an appetiser or lunch dish, calculate
Cut the long vegetables, such as green asparagus or green beans in half. Blanch all vegetables for 2 minutes, in turn, in a pan with plenty of boiling water. Finish with the broad beans, since they will colour the water purple. Rinse everything immediately under cold running water. Mix the vegetables, stir in the herbs (reserve some for the garnish if you do not preserve the salad, but will serve it later that day) and scoop into two
If you do not preserve the salad, make the dressing straight away.
Thoroughly blend all ingredients, except the oil. Lastly, beat in the oil in a thin trickle.
Distribute the bean salad over the plates and garnish with cheese, meat or fish, or serve as is, as a side dish. Trickle the dressing on the salad and sprinkle with some of the reserved chopped herbs.
You can keep the leftover dressing carefully covered in the refrigerator for about a week.
© 2011 All rights reserved. Published by Murdoch Books.