Time certainly flies, and over one year have elapsed since I was an activ member of the I Heart Cooking Clubs. I missed Ellie Krieger and made only one recipe from Jacques Pépin. Now the club is cooking recipes from Curtis Stone. To tell the truth, in my small cooking world I’ve never heard of this not bad looking chef. High time to try a recipe. It’s getting spring in Northern Germany, wild garlic and mint are sprouting off the soil. I deciced to use some mint leaves for
Green Beans with Mozzarella and Mint
A very delicous salad for awaiting spring.
Green Beans with Mozzarella and Mint
YIELD: 2 servings
Green Beans with Mozzarella and Mint is a delicious dish
INGREDIENTS:
- 360 grams fresh thin green beans, ends trimmed; Ulrike: I used frozen
- 1 1/2 tablespoons olive oil; about 21 – 25 grams
- 3 teaspoons shallots, finely chopped; about one
- 1 teaspoon garlic, minced
- 1/4 teaspoon sea salt; I used Maldon Sea Salt *
- 1/4 teaspoon black pepper, freshly ground
- 125 grams fresh mozzarella cheese
- 1 1/2 tablespoons fresh mint leaves; coarsely torn
- 3 teaspoons aged balsamic vinegar
INSTRUCTIONS
- Cook the green beans in a large pot of boiling salted water just until they are crisp-tender and bright green, about 2 minutes. Using a slotted spoon, transfer the green beans to a large bowl of ice water and let cool completely. Drain well and transfer the green beans to a paper towel-lined baking tray and pat dry to remove any excess moisture. The green beans can be cooked and cooled 8 hours ahead, covered and refrigerated.
- In a large bowl, whisk the oil, eschalots, garlic, salt, and pepper. Add the green beans and toss to coat. 2
- Tear the cheese into large pieces and scatter them over the green beans. Add the mint and toss again. Mound the mixture on a platter. Drizzle with the vinegar and serve.
total time: 20 minutes
preparation time:15 minutes
cooking/baking time: 2 minutes
|
*=Affiliate-Link zu Amazon
Photo Credit: Couscous & Consciousness
For all other great G’Day Curtis recipes visit the I heart cooking clubs site
Pingback: I heart cooking clubs - kuechenlatein.com
We have missed you! Yes, Curtis is definitely not bad looking at all:)
I love this fresh salad with little bits of mozzarella. Simple, pretty, and healthy!
Pingback: Zusammenfassung der Woche ab 04.04.2016 | Iron Blogger Kiel
So happy to have you back. I never took you off the sidebar and kept hoping you would come cook with us again! ;-) I think you’ll have fun with Curtis. This salad looks perfect for spring–love the mint and mozzarella combination.
Nun trample ich auf der Stelle und warte voll Vorfreude auf meine Fisolen (grünen Bohnen), die allerdings noch nicht einmal gesät sind, was ich also sofort und auf der Stelle ändern muss, denn der Salat klingt toll!
This is a lovely dish. Perfect as a side dish and great for a light lunch too.
Great to have you back cooking with us!
Another side dish to celebrate spring. Beautiful!
Welcome back. This looks like a great spring salad. I hope you enjoy cooking with Curtis Stone.
Ein ganz GROSSES Lob an dich.
Wirklich tolle Rezepte auf dieser Seite.
Möchte mich rechtherzlichen dafür bei dir bedanken
Pingback: Rezepte von Curtis Stone - kuechenlatein.com
Pingback: Roasted eggplant dip with crispy pita chips - kuechenlatein.com