✦ Featured
Le Chaudron recipe
Salade haricots verts amandes
Green bean salad with almonds, feta and egg
⏱ 15 minServes 2Easy240 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
400 g (14 oz)green beans
30 g (1 oz)sliced almonds
2hard-boiled eggs
60 g (2 oz)feta
1 tbspolive oil
1 tbspbalsamic vinegar
1 tspwhole-grain mustard
1 tbspchopped tarragon
- 400 g (14 oz) green beans
- 30 g (1 oz) sliced almonds
- 2 hard-boiled eggs
- 60 g (2 oz) feta
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp whole-grain mustard
- 1 tbsp chopped tarragon
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Put the eggs in a small pan of cold water, bring to a boil and cook for 10 minutes. Peel under cold water.
- Trim and rinse the green beans and cook in a large pot of boiling salted water for 8 minutes.
- They should be tender-crisp. Drain and plunge into ice water for 2 minutes to keep them green.
- Toast the sliced almonds in a dry skillet over medium heat for 2 minutes, stirring often, until golden.
- Make the dressing: whisk the mustard, balsamic vinegar, salt, pepper and chopped tarragon, then whisk in the oil.
- Drain the beans and pat dry.
- Arrange the beans on 2 large plates and add the egg quarters.
- Crumble over the feta, sprinkle with the almonds, drizzle with the dressing and serve right away.
This recipe is waiting for you, step by step.
Hands-free cooking mode, quantities that adjust themselves, a fridge that tells you if anything’s missing — and 2,798 regional recipes.
What the table says
No ratings yet — be the first to rate it.
No comments yet. Be the first to leave a review — from the app, or right here once signed in.
Your rating
★★★★★
To rate and comment here, sign in with the app — one scan and the site becomes your Chaudron. Your review also shows up in the app.