This summer recipe comes from A Főzőkanál Művészei and was contributed by chef Károly Unger. Salads made with vinegar are usually eaten in Hungary as a side to meat dishes.
Ingredients:
400 grams beans
1 bay leaf
600 grams tomatoes
30 grams salt
3 grams pepper
50 milliliters oil
100 milliliters vinegar
50 grams mustard
20 grams chives
half bunch of parsley, finely chopped
50 grams ketchup
10 grams garlic
1 head of lettuce
Method:
Cook the beans in salted water with bay leaves, drain, and chill. Cut the tomatoes into small pieces. Mix the oil, vinegar, mustard, ketchup, parsley, spring onions and garlic. Season with salt and pepper, and add some of the water that the beans were cooked in to get a nice salad dressing. Mix the cold beans in with the dressing, and then the diced tomato. Serve it well-chilled on a layer of lettuce.
