It's finally starting again, finally the beautiful time of colorful salads begins again! It's not that our hearts don't melt like a fragrant cheese fondue on the fire in the face of sumptuous and hearty winter dishes, but we're slowly starting to look forward to lighter dishes and everything that goes with them.
A crunchy salad becomes a welcome harbinger of the warm season, which manifests itself on the plate even before it is on the calendar...
The nice thing is: when it comes to salads, there are no limits to your imagination - everything that tastes good is allowed, there is nothing that really does not go together, every combination is conceivable ... what wonderful culinary freedom opens up here!
I had been flirting with the following recipe for a long time and when the sun shone through the window this morning, my appetite was immediately wide awake. He loudly complained about this fantastic pulpo salad with green beans, potatoes and tomatoes.
It's very easy and very quick. The result is also a poem! The colors alone...
Ingredients for 2 - 3 people
- 1 - 2 cans of pulpo , e.g. from Ramon Peña
- 2 handfuls of green beans
- 4 - 5 medium-sized potatoes
- salt and pepper
- olive oil
- Peel the potatoes, cut into bite-sized cubes and boil in salted water until al dente.
- Clean the beans and boil them in salted water for about 10 - 15 minutes so that they are still nice and crunchy.
- Meanwhile, finely chop together the thyme, parsley and a small clove of garlic. I think the recipe can handle a lot of thyme, but which of the three components tastes better here is up to you.
- Wash the tomatoes and cut into small slices, cubes or quarters, depending on your preference
- Place the potatoes, beans and tomatoes in a salad bowl, squeeze half a lemon over them, season with salt and pepper, pour over the olive oil and the chopped herbs. Mix well.
- Open the can(s) of pulpo, drain and add. Mix carefully.
- Serve warm and enjoy. Bon Appetit!
Our wine recommendation: The Sauvignon de Touraine 2013 from Domaine Delaunay goes wonderfully with this salad, a beautifully fresh, fruity, but also mineral wine, the ideal accompaniment to seafood.
The inspiration for this recipe comes from "The new fish cooking school. The standard work. Kitchen practice - product knowledge - 150 recipes" by Tillmann Hahn and Nicole Knapstein, Christian Verlag, 2014. Found on www.valentinas-kochbuch.de