Steam the French beans and whole wax beans briefly in the steamer to the desired texture. Rinse immediately. Repeat the same steps with the other
Cut the radishes in four, the cucumber in strips and slice the red onions. Bring 400 ml water with 1 ml white wine vinegar to the boil together with 1 tsp salt and 1 tbsp sugar and pour over the mixture over the vegetables. Allow to cool.
Mix the tartare herb mix with a good dash of olive oil and season with the sushi vinegar, salt and pepper.
Place the lettuce leaves in a large bowl and then add the beans and legumes. Mix with the dressing and season with salt and pepper.
Arrange the salad on a plate or in a salad bowl and finish with the various pickled vegetables.
