This warm salad is a riot of flavours and comes loaded with goodness of green veggies

A great starter can make the following part of one’s gastronomic journey exciting. So rustle up this comfort food that is not too fancy but filled with fine tastes and flavours.

Green beans and potato salad, aged parmesan flakes, rocket leaves, mint and shallot dressing


80 gms green beans

80 gms diced potatoes

5 gms shallot

10 gms extra virgin olive oil

White vinegar

20 gms aged parmesan

Rocket leaves



Almond flakes


Cook the green beans in boiling water for about five minutes. Trim the beans and open them into two following the natural line. Cook the potatoes diced in boiling water till soft.

In a mixing bowl mix beans and potatoes. Add the grated parmesan, extra virgin olive oil, shallot brunoise (Brunoise is a chopping technique in which you dice food into very small cubes measuring around 1mm to 2mm), with vinegar, mint leaves and chopped parsley.

Plate nicely with some rocket leaves underneath and fresh grated parmesan on top as garnish.

Serve warm.

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