Clean the beans and blanch them in boiling salted water for 8-9 minutes. Now rinse and drain. Peel and finely dice the shallots. Peel and chop the garlic. Clean the arugula, plucking off the long stems. Rinse the cooled arugula and spin dry. 2.
Heat the olive oil in a large frying pan and sauté the shallots and garlic, turning briefly. Add the beans and heat through, turning as well. Season with lemon zest, salt, pepper and juice of one lemon. Last but not least, fold in the arugula. Serve the lukewarm salad on the spot.
It goes well with roasted lamb chops and baguette or pike-perch.
Always cook
Raw beans contain the harmful protein phasin, which can only be destroyed by cooking. Therefore, always blanch the beans for 7-10 minutes in boiling hot salted water, depending on their thickness, so that they still have bite. If they are then briefly rinsed with ice-cold water, they retain their green color. The bean flavor becomes even more intense if you add a few sprigs of savory to the water.
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