Schnittbohnensalat (Green-Bean Salad) Recipe - Cooking Index
1 lb | 454g / 16oz | Green beans - fresh * boiling salted water |
1/4 cup | 59ml | Stock - ** |
3 tablespoons | 45ml | Vinegar |
3 tablespoons | 45ml | Vegetable oil |
2 | Onions; med. - thinly sliced | |
1/2 teaspoon | 2.5ml | Dried dill seed |
1 teaspoon | 5ml | Sugar |
* Green beans should be sliced lengthwise (French Cut).
** Stock is the water that the green beans were cooked in. (Not regular
Cook beans in boiling salted water until just tender.
Reserve 1/4 cup of the cooking liquid and drain off the rest.
Prepare sauce by combining vinegar, oil, reserved vegetable stock, onions, dill, and sugar; stir until blended.
Pour mixture over beans; marinate several hours before serving.
Source:
Heinz Kindlimann
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