Simple haricot salad
It was only +19 and not getting hotter. After days of +30 and +28, it felt even cold. However, it wasn't, and a breeze of fresh air was all the lyonnaise people longed for. Slowly eating breakfast, I remembered that piece of lamb roast was in the freezer. Perfect for a day like this. I took it out to slowly defrost. After heating the oven and generously rubbing it with thyme, savory, and cumin, I placed it in the oven, taking the lettuce out of the fridge, when I suddenly saw haricots I had bought a few days ago. Crispy and fresh. And this salad happened. If you are not serving it with meat, top it with either hard cheese or burrata. Maybe no cheese and some cured meat. Or perhaps some roasted nuts (I prefer walnuts or pine nuts).
400 - 500 g haricots, ends cut
1 tsp Honey and rosemary mustard (I use Edmond Fallot)*
3 tbsp extra virgin olive oil
1 tsp finely chopped parsley
1 tsp finely chopped peppermint
1 small garlic clove, grated
10 green peppercorns, crushed (I love this one)
sea salt to taste
Blanch the haricots. Boil water and add a generous amount of salt. Add haricots and boil for 3-4 minutes (if they are very thin, then just 2 minutes). Drain and place right away in ide cold water. If you have, add ice. If not, when the water gets warmer, drain and fill up with cold water again. That stops cooking and does not let the bean get soggy. When cold, drain and pat dry. Place in a bowl with the rest of the ingredients and mix. Serve.
If you do not have that kind of mustard, use Dijon and add 1/2 tsp maple syrup or honey.
