Colourful bean, orange and grapefruit salad
By Dorian du blog Mais pourquoi est-ce que je vous raconte ça...
Ingredients
- For the salad:
- ½ orange
- ½ grapefruit
- 1 small handful of fresh beans fully peeled (if you cannot use fresh beans, you can use frozen ones)
- 20 small mint leaves
- 50 g fennel heart
- 1 small handful of baby salad leaves (ex: beetroot leaves)
- 1 tbsp chopped hazelnuts
- ½ teaspoon of sugar
- For the sauce:
- 2 tablespoons olive oil
- 2 teaspoons cider vinegar
- 1 tablespoon liquid honey
- ½ teaspoon grated ginger
- salt
Details
servings 2
Level of difficulty Average
Preparation time 20mins
Cost Average budget
Preparation
Step 1
Start by preparing the beans. Put a saucepan of lightly salted water over high heat. As soon as it boils, throw in the beans and heat for 2 to 3 minutes. Then pour them into a sieve and run them under cold water. Then gently wipe them with kitchen roll.
Step 2
Heat a pan over high heat and pour in the sugar, let it melt, add the nuts, stir and then remove from heat.
Put them on a chopping board, leave to cool and then chop coarsely.
Step 3
Peel the orange and grapefruit, and then segment by segment, making sure to remove all the little white skin.
Finely chop the fennel.
Step 4
Then mix all the salad ingredients in a bowl: the orange and grapefruit, the beans, mint leaves, beet leaves and fennel. Sprinkle with chopped hazelnuts.
Step 5
Put all the sauce ingredients in the bowl of an immersion blender and emulsify. Drizzle the salad with sauce and enjoy immediately!
Like these recipes? Then you'll love
-
Red Hot Chili verrines 4.2/5 (17 Votes)
-
Persimon kaki with vegetable... 4.3/5 (8 Votes)
-
Healthy Seaweed Salad 3.9/5 (87 Votes)
-
Rice and seafood in a garlic... 4.6/5 (39 Votes)
-
Thick mustard salad dressing 4.2/5 (21 Votes)
-
Carrot salad with orange 4.2/5 (37 Votes)
-
Squash and sweet potato soup 4.3/5 (3 Votes)
-
Black pudding with apple and... 4/5 (81 Votes)
Leave a comment about this recipe