Vegetable salad with butter vinaigrette

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 259 Kcal, 9g Protein, 4g Carbohydrates, 22g Fat


  • Salad
  • 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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  • Salad

    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).
  • Serve with:

    Toasted nut bread

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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