Finally, it's time to start again, finally the wonderful time of colorful salads is back! Not that our hearts don't also melt at the sight of rich and hearty winter dishes like a fragrant cheese fondue over the fire, but little by little we are simply looking forward to lighter dishes and everything that goes with them.
A crisp salad becomes a welcome harbinger of the warm season, manifesting on the plate even before it appears on the calendar ...
The beauty of it is: in the world of salads, there are no limits to the imagination – anything that tastes good is allowed, there is nothing that really doesn't go together, every combination is conceivable ... what wonderful culinary freedom opens up here!
I had been eyeing the following recipe for a long time, and when the sun shone obliquely through the window this morning, my appetite was immediately wide awake. It loudly demanded this fantastic pulpo salad with green beans, potatoes, and tomatoes.
It is very simple and very quick. The result is also wonderful! The colors alone ...
Ingredients for 2 - 3 people
- 1 - 2 cans of Pulpo, e.g. by Ramon Peña
- 2 handfuls of green beans
- 4 - 5 medium potatoes
- Tomatoes
- Thyme
- Parsley
- Garlic
- Salt and pepper
- Olive oil
- Lemon
Preparation:
- Peel the potatoes, cut them into bite-sized cubes, and boil them in salted water until tender.
- Trim the beans and boil them in salted water for approx. 10 - 15 minutes, so that they are still nice and crisp.
- Meanwhile, finely chop the thyme, parsley, and a small garlic clove together. I think the recipe can handle plenty of thyme, but which of the three components dominates the flavor is left to everyone's own taste.
- Wash the tomatoes and cut them into small slices, cubes, or quarters, depending on your preference
- Put the potatoes, beans, and tomatoes in a salad bowl, squeeze half a lemon over them, season with salt and pepper, add the olive oil and the chopped herbs. Mix well.
- Open the can(s) of Pulpo, drain, and add to the salad. Mix gently.
- Serve lukewarm and enjoy. Bon appétit!
Our wine recommendation: This salad pairs wonderfully with the Sauvignon de Touraine 2013 from Domaine Delaunay, a beautifully fresh, fruity, yet also mineral wine, the ideal companion for seafood.
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The inspiration for this recipe comes from "Die neue Fischkochschule. Das Standardwerk. Küchenpraxis – Warenkunde – 150 Rezepte" by Tillmann Hahn and Nicole Knapstein, Christian Verlag, 2014. Found on www.valentinas-kochbuch.de
