Petitchef

Green bean, rocket, peach and fig salad with a raspberry and balsamic vinegar dressing

Starter
3 servings
20 min
10 min
Very Easy

Ingredients

Number of serving: 3
For the salad

3 handfuls fresh green beans, ends trimmed (plus natural mineral or filtered water and a pinch of whole sea salt, to cook them)

4-5 fresh, ripe but firm figs

4 handfuls of rocket

2 small, ripe but firm white peaches

For the dressing

8 tablespoons extra virgin olive oil

1 teaspoon ground mustard

7 teaspoons agave syrup

8 teaspoons balsamic vinegar

whole sea salt, just enough to taste

2-3 handfuls of fresh, ripe raspberries

To complete

thyme sprigs, to taste

fresh chives, to taste

Preparation

  • Cook the beans in boiling water for 6-8 minutes (don’t overcook them).
  • Drain, rinse under running water, pat dry if necessary with some kitchen paper, transfer into a salad bowl and let cool (first at room temperature, then in the fridge).
  • Place all the dressing ingredients except the raspberries in a jar with a tight-fitting lid and shake well.
  • Add the raspberries, shake a little more and refrigerate until ready to serve. Once the green beans are completely cold, you can proceed makingyour salad. Wash and trim the figs then cut them into wedges.
  • Wash the rocket and pat dry it with some paper towel. Wash the peach and slice it, removing the stone.
  • Add the figs, rocket and peach to the salad bowl where you previously put the green beans.
  • Toss and mix, drizzle with the dressing, garnish with the thyme and chives and serve.
C cotto e crudo

Photos

Green bean, rocket, peach and fig salad with a raspberry and balsamic vinegar dressing, photo 1Green bean, rocket, peach and fig salad with a raspberry and balsamic vinegar dressing, photo 2Green bean, rocket, peach and fig salad with a raspberry and balsamic vinegar dressing, photo 3




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