zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Green bean salad with preserved lemons

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Green bean salad with preserved lemons

    An interesting side dish ready in just 10 minutes.

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 5 minutes
    • Total time: 15 minutes 15 minutes

    Serves: 4

    Ingredients

    • ½ dijon mustard
    • Salad
    • 1 preserved lemon
    • 400g green beans
    • 10g basil, leaves only
    • Vinaigrette
    • 1 tbsp lemon juice
    • 3 tbsp extra virgin olive oil

    Method

    1. Halve the lemon, then cut away the flesh and discard it. Wash the rind in water, then slice it into very fine strips.
    2. Trim the beans and cook in salted boiling water for 3–4 minutes, until just tender, then refresh in iced water. Put in a serving bowl and add the preserved lemon strips.
    3. In a separate bowl, whisk together the vinaigrette ingredients, season and toss with the beans. Set aside for 5 minutes before adding the basil leaves.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    5 stars