Green beans and zucchini with herb sauce
Instructions
Peel the beans and capture by removing any wire, then cook in boiling salted water for 15 minutes.
Drain and keep them.
Delete the two ends to Zucchini, rinse them and let them steam, using the special basket on a pot with boiling water, until they are tender.
In a bowl beat together the vinegar with salt and freshly ground pepper, add the mustard and softened with olive oil-extra virgin.
Add various herbs that have washed away and chopped with garlic clove and stir well.
Break the beans into a bowl of semifondo service, add the zucchini sticks and courts reduced to pour on the sauce vegetables prepared previously.
Stir ingredients thoroughly before submitting.
Ingredients and dosing for 4 persons
- 300 g of green beans
- 3 zucchini
- 1 clove of garlic
- 4 tablespoons of olive oil extra virgin
- 2 tablespoons of wine vinegar
- 1 teaspoon of mustard
- 2 leaves of rocket
- 4 leaves of watercress
- 3 wires of chives
- Some leaves of tarragon
- Some leaves of chervil
- Salt
- Pepper