Bean Salad with parmasan-dressing

Ingredients for Bean Salad with parmasan-dressing

Instructions for Bean Salad with parmasan-dressing

To prepare the Bean Salad with parmasan-dressing recipe, please follow these instructions:

Cut the bacon into 1.5 cm pieces and grate them on the forehead, placed on the fat-sucking paper. Average rødløget in fine pieces. Cut the cherry tomatoes in half and add the bacon and red onions.

Set the beans over in boiling, lightly salted water, and Blanch them briefly (a few minutes). Pour the water from the beans and let dry on a tea towel/paper towel.

Dressing: mix white wine vinegar, olive oil, salt and pepper. Grate the parmasanosten on a fine rivehjern and add the oil mixture. Add parmasanost at will.

Stir dressing together, and pour over the bacon and red onions, cherry tomatoes and add to the last prayers.

Tips:
You can use freeze beans, but as they contain so much water, the beans may well be a bit spongy, if to cook them too long, or if it does not get dried them well.