An easy, delicious warm salad with fine green beans (haricots verts), Tenderstem broccoli (Bimi) and a marinade of sun-dried tomatoes, garlic, crumbled Parmesan, parsley and basil. Full of flavour, with plenty of crunch – and it takes no time at all to make.
Serve it with a steak, a piece of chicken, a grilled pork chop or as part of a tapas spread.
Warm green bean salad with Tenderstem broccoli, sun-dried tomatoes and Parmesan
An easy, flavour-packed Bimi salad with fine green beans, Tenderstem broccoli and a marinade of parsley, sun-dried tomatoes and Parmesan.
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Ingredients
The salad
- 200 g fine green beans (haricots verts), preferably fresh
- 250 g Tenderstem broccoli
- 30 g pine nuts
- A little oil
Marinade
- 70 g sun-dried tomatoes, cut into strips
- 50 ml olive oil – or the oil from the sun-dried tomatoes
- 1 handful parsley, finely chopped
- 3 sprigs basil, leaves only – finely chopped
- 2 cloves garlic, grated or crushed
- 50 g Parmesan, crumbled/coarsely grated
- Salt and pepper
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Method
The marinade
- Mix the marinade ingredients together and season with salt and pepper.
- Leave the marinade to stand on the worktop while you prepare the salad.
The salad
- Toast the pine nuts in a dry frying pan and set aside.
- If your green beans are fresh, rinse them thoroughly and trim off the stalk ends. If they are frozen, you can use them straight from the freezer.
- Trim the Tenderstem broccoli and halve the stems lengthways.
- Heat a little oil in a frying pan and fry the green beans and Tenderstem broccoli over a good high heat for about 5 minutes, – or until cooked to your liking. Season with salt and pepper.Both vegetables should still have some bite.
- Tip them into a bowl and toss well with the marinade. You can also toss them with the marinade in the pan, – some of the Parmesan will simply melt a little from the heat of the pan.
- Arrange on a plate, scatter with the pine nuts and serve straight away while the salad is still warm.
Nutrition
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Tror du at den salat kan tilberedes i ovn, da jeg skal lave en stor portion til 12 personer…
Tror du at den salat kan tilberedes i ovn, da jeg skal lave en stor portion til 12 personer…
Hej Vinnie
Har ikke prøve, men det tænker jeg umiddelbart godt du kan – bare sørg for at den ikke får for meget så grøntsagerne bliver kedelige 🙂
Warm wishes, Dianna
Kan den serveres kold?
Kan man serverer den til enebær gryde eller stikker det helt af
Hej Lotte
Uhhh den kombi ville jeg nok ikke gå med – tror det bliver lidt en smags forvirring:)
Jeg ville gå med en af de her:
https://gourministeriet.dk/spidskaalssalat-med-aebler-og-mormordressing/
https://gourministeriet.dk/groen-salat-med-aebler-og-bladselleri/
https://gourministeriet.dk/sproed-salat-med-blaabaer-og-valnoedder/
Warm wishes, Dianna
MEGA lækker og velsmagende salat, som jeg flere gange har serveret for gæster De er VILDE med den og flere har bedt om opskriften
Hej Gitte
Det er jeg simpelthen så glad for at høre, – tusind tak fordi du skriver det:)
Warm wishes, Dianna
Det bliver salaten til nytår i morgen. Bliver dog lidt i tvivl om det kan passe at der skal 3/4 dl olie i? 🙂
Hej Kathrin
Jo den er godt nok, – men synes du det er for meget, så start med lidt mindre:)
Rigtig godt nytår:)
Warm wishes, Dianna
Herlig grøn salat og godt samspil fra parmesanen og de soltørrede tomater
Hej Kristian
Tusind tak for din besked, hvor er det dejligt du skriver det 🙂
Rigtig god dag.
Warm wishes, Dianna