Ingredients
- 200 g canned string beans
- 200 g canned mushrooms
- 1 cauliflower
- 2 carrots
- 1 celeriac (can be replaced with celery sticks)
- 1 bell pepper
- 1 pimento pepper
- 2 tbsp mustard
- 100 ml vegetable oil
- salt and pepper to taste
- 2 tsp dill
Directions
- Rinse and strain the canned string beans and the mushrooms. Make sure you remove excess water and add them to a large bowl.
- Wash, clean, peel, and remove the seeds of the vegetables.
- Chop the cauliflower, the carrots, and the celeriac into small cubes and add them over the string beans and the mushrooms.
- Cut the bell pepper and the pimento pepper julienne and them over the other vegetables.
- Make a vinaigrette by mixing 100 ml of vegetable oil, salt, pepper, 2 tbsp mustard, and 2 tsp of dill.
- Pour the vinaigrette over the vegetables and blend with care.
- Serve.
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