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Vegetable salad with butter vinaigrette
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 259
  • Fat about 22g
  • Carbohydrates about 4g
  • Protein about 9g
This is needed
This is needed for 4 people
  • 300 g beans
  • 0.5 tsp salt
  • 1 courgettes, cut into strips approx. 5 cm long
  • 3 sticks celery, thinly sliced
  • 0.5 cucumber, halved lengthwise, sliced diagonally
  • 100 g Gruyère, cut into approx. 1 cm cubes
  • 0.5 bunch peppermint, finely chopped
  • 0.5 bunch flat-leaf parsley, finely chopped
Butter vinaigrette
  • 1.5 tbsp white wine vinegar
  • 4 tbsp butter
  • 0.25 tsp salt
  • 1 bunch chives, finely chopped
  • a little pepper
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And that's how it's done
And that's how it's done
Place a steaming basket into a wide-bottomed pan, fill with water until it is just below the bottom of the basket, add the beans, salt and cook over a medium heat, covered, for approx. 15 mins. until just soft. Add the courgette for the final 2 mins. Remove the vegetables, allow to cool, place the vegetables in a large bowl. Add the celery and all the other ingredients up to and including the parsley, mix well.
Butter vinaigrette
Heat the butter in a frying pan until it foams and smells slightly nutty. Place in a bowl and allow to cool slightly. Stir in the remaining ingredients, pour vinaigrette over the salad, serve immediately (see note).