Green bean salad with Comte cheese, mushrooms and herbs
4 servings
40 minutes
This salad is an exquisite example of French cuisine, combining freshness and rich flavor. Historically, green beans were widely used in French cooking for their crunchy texture and delicate taste. The addition of aged and aromatic Comté cheese adds depth to the dish, while mushrooms provide a light earthy note. Dressed with a tangy vinaigrette of olive oil, vinegar, and mustard, the salad gains a rich flavor with a pleasant acidity. It is perfect as a light, nutritious meal for lunch or dinner and complements meat and fish dishes harmoniously. The brightness of fresh herbs and carrots makes it not only tasty but also beautiful on the plate, turning an ordinary meal into a true gastronomic delight.
1
Boil the green beans in salted water, cool them down, and cut into small pieces.
- Green beans: 250 g
2
Peel the carrot and grate it on a coarse grater.
- Carrot: 1 piece
3
Chop the shallots and herbs.
- Shallots: 2 pieces
- Green: 30 g
4
Clean the mushrooms and rinse them thoroughly in vinegar water.
- Champignons: 150 g
5
Prepare a sauce from olive oil, vinegar, mustard, salt, and pepper. Combine with chopped onion and herbs.
- Olive oil: 6 tablespoons
- Vinegar: 2 tablespoons
- Mustard: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
6
Cut the cheese into cubes.
- Comte cheese: 150 g
7
Mix all components thoroughly. Dress the salad with sauce.
- Green beans: 250 g
- Carrot: 1 piece
- Shallots: 2 pieces
- Green: 30 g
- Comte cheese: 150 g
- Champignons: 150 g
- Olive oil: 6 tablespoons
- Vinegar: 2 tablespoons
- Mustard: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste