Creole Green Bean Salad | Fine Dining Lovers
Chef Sebastián Pinzón Giraldo, co-chef of restaurant Celele (number 49 on the Latin America's 50 Best Restaurants list) won the S. Pellegrino Social Responsibil
Ingredients
- Green beans: 100g. large
- Red onion: 100g
- Red pepper: 100 g
- Garlic: 15 g
- Spring water: 150 ml
- White wine vinegar: 100 ml
- Caster sugar: 50 g
- Oregano: 15 g
- Parsley: 30 g
- Cilantro: 15 g
- Sunflower oil: 60 ml
- Olive oil: 60 ml
- Apple cider vinegar: 60 ml
- Salt: To taste
- Black pepper: To taste
- Halloumi cheese: 100 g. or fresh cow's cheese
- Cilantro: 25 g
- Cilantro: 50 g
- Sunflower oil: 100 ml
- Green beans: 350 g
- Sour cream: 120 g
- Quail eggs: 8
- Brown butter: 200 g
- Moringa flowers: optional
- Purslane: optional
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