1.2 kg Ardo Green beans 200 g Ardo Beetroot bacon bits 10 g Ardo dill 100 ml Mayonnaise 50 ml water 1 tbsp wholegrain mustard 2 tbsp pickled mustard seeds
Allergens
Egg, Mustard
Preparation
Steam the green beans to the desired texture and rinse immediately in cold water.
Mix the mayonnaise with water, mustard and dill to form a vinaigrette.
Mix this vinaigrette into the beans.
Fry the beetroot bacon in the oven and sprinkle it over the beans.
