German cuisine · Salads & Mezze

Green Bean Salad

Tender-crisp green beans with onions in a vinegar-oil marinade, tossed warm with savory herb.

Ingredients · for 4 servings

• 700 g green beans
• 1 onion
• 2 sprigs savory
• 3 tbsp white wine vinegar
• 5 tbsp sunflower oil
• 1 tsp medium-hot mustard
• 1 pinch sugar
• 1/2 bunch parsley
• Salt, pepper

Instructions

1. Wash the beans, snap off the ends and halve any longer pods; finely dice the onion.
2. Bring plenty of salted water to a boil with a sprig of savory and cook the beans uncovered for 8–10 min. until tender-crisp and still vividly green.
3. Drain the beans, shock briefly in ice-cold water to preserve the color, then drain very well.
4. Whisk together the vinegar, mustard, sugar, salt and pepper, slowly stir in the oil and let the onion cubes steep in it for 5 min.
5. Mix the still-warm beans with the marinade – warm beans absorb the dressing much better – and season with the finely chopped second sprig of savory.
6. Let the salad rest for at least 30 min., re-season with salt before serving and sprinkle with chopped parsley.