| Greg's salade de haricots |
| white bean salad |
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| quantity | ingredient | step | ||
| 500 g | dried white beans | 1 | ||
| bouquet garni | 1 | |||
| 1 | carrot | 1 | ||
| 1 | onion stuck with two cloves | 1 | ||
| 20 g (?) | salt | 2 | ||
| 40 g | shallots | 3 | ||
| 30 ml | vinegar | 4 | ||
| 100 ml | olive oil | 4 | ||
| 15 g | Dijon mustard | 4 | ||
| 100 ml | white wine | 4 | ||
| 5 g | garlic | 4 |
Boil the beans in water for 2 minutes, then leave for 2 hours. Rinse and boil with the bouquet garni, carrot and onion in fresh water for 30 minutes.
Add salt and boil for another 30 to 60 minutes or so until cooked.
Finely chop shallots.
Blend vinegar, olive oil, mustard, wine and garlic.
Drain beans, keeping the broth. Mix sauce, beans and shallots while the beans are still warm. If necessary, add some of the broth to ensure that the beans are moist.
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