Green bean salad with porcini mushrooms
4 servings
20 minutes
This exquisite French salad of green beans and white mushrooms is a true feast for gourmets. It combines the freshness of young thyme, the piquancy of red onion, and the tenderness of white mushrooms, complemented by the silky texture of olive oil and a light acidity from white wine vinegar. Historically, such salads were popular in Provençal cuisine, where natural ingredients create a harmonious ensemble of flavors. The beans add a crunchy freshness to the dish while the mushrooms provide an exquisite forest note. This salad is perfect as a light appetizer or side dish to meat and fish dishes, adding elegance and refinement to the meal. With it, one can feel the spirit of French bistros while enjoying the grace of simple yet noble ingredients.
1
Mix vinegar with olive oil, crushed garlic, juice of half a lemon, and leaves torn from thyme sprigs.
- White wine vinegar: 50 ml
- Olive oil: 150 ml
- Garlic: 1 clove
- Lemon: 0.5 piece
- Thyme: 3 pieces
2
Slice the white mushrooms thinly and blanch them in lightly salted water.
- White mushrooms: 300 g
- Salt: to taste
3
Trim the bean ends and boil them until cooked. Usually, this takes six to seven minutes if you throw the beans into a pot of boiling salted water. After boiling the beans, cool them under ice water or in a bowl with ice.
- Green beans: 400 g
- Salt: to taste
4
Finely chop the red onion and mix it with the vinegar dressing. In a deep bowl, mix the beans, mushrooms, and onion with the sauce. Add salt and pepper, taste, and mix again.
- Red onion: 1 head
- Salt: to taste
- Ground black pepper: to taste