Salad with green beans and mushrooms
6 servings
25 minutes
This French salad with green beans and mushrooms is a harmony of flavors and textures that reflects the elegance of French culinary traditions. The sweet beans infused with the aroma of smoked ribs gently contrast with the earthy notes of mushrooms and caramelized onions. The dressing made from wine vinegar, mustard, and olive oil adds a piquant touch and refined acidity to the dish. Parsley adds freshness, while spices deepen the flavor. This salad is perfect as a standalone dish or as an accompaniment to meat appetizers. It is recommended to let it rest in the refrigerator for all the flavors to fully develop. Historically, such a salad can be found in regional French cuisine where simple yet rich combinations of ingredients are valued.
1
Pour water into the pot — 1/4 of the pot. Boil the water, add the ribs, and boil for 5 minutes.
- Smoked pork ribs: 3 pieces
2
Add beans to boiling water, lightly salt, and boil until half-cooked. Drain the water. Pour ice water over the beans for 3 minutes. Drain the water.
- Green beans: 600 g
- Salt: pinch
3
Chop the onion and fry in vegetable oil. Slice the mushrooms. Fry together with the onion until half cooked.
- Onion: 1 head
- Vegetable oil: 3 tablespoons
- Fresh mushrooms: 7 pieces
4
Add beans to the pan with mushrooms and onions. Sauté lightly until the liquid evaporates. Remove from heat and let cool.
- Green beans: 600 g
5
At this time, prepare the dressing: add vinegar to the mustard, mix vigorously, add spices, then add olive oil while stirring intensively.
- Mustard: 3 tablespoons
- Wine vinegar: 1 tablespoon
- Paprika: pinch
- Ground cumin: pinch
- Extra virgin olive oil: 1 tablespoon
6
Chop the parsley finely, add it to the salad. Dress the salad.
- Chopped parsley: 1 tablespoon
7
Let it sit in the refrigerator for a few hours (can be left overnight).