Stage 13: White Bean Salad – Salade Aux Haricots Blancs

Soak beans in enough cold water for one night. Pour off soaking water. Cover beans with fresh water, add 1 shallot studded with cloves, halved garlic clove and bouquet garni. bring to a boil and simmer on low heat for a good hour. Towards the end of the cooking time, season lightly with salt. Beans should be soft but still have bite. Pour beans into a colander, drain. Remove onion and herb bouquet.

In a large enough bowl, combine vinegar, oil, salt, mustard, pepper, sugar, pressed garlic and very finely diced shallot form. Stir heartily with a whisk. Finally, add diced tomatoes, well drained beans, thyme and parsley. Mix everything well.

Let lettuce stand for at least 3 hours. Season again with salt and freshly ground pepper before serving. Serve with fresh baguette.

Drinking suggestion: Picpoul de Pinet

Our tip: It is best to use fresh herbs for a particularly good aroma!

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