Cornouaillaise salad
This salad combines the soft texture of haricot beans with the crunch of croutons.
Translator's note: Brittany has its own equivalent of the British Cornwall (hence the similar name), showing how close the languages and cultural roots of the two regions are.
Translator's note: Brittany has its own equivalent of the British Cornwall (hence the similar name), showing how close the languages and cultural roots of the two regions are.
33 K 4/5 (3 reviews)
12 hours 60 min.
Easy
2 people
7 IngredientsLast modified on: February 23th 2022
For 2 people, you will need:
- 1
250 g white beans - 2
1 bayleaf - 3
1 slice bread - 4
10 g butter - 5
50 g tuna in oil - 6
herbs of your choice - 7
2.5 tablespoons french dressing (vinaigrette) - Total weight: 400 grams
Change measures:
Times for this recipe
Preparation: 15 min.
Resting: 12 hours
Cooking: 45 min.
All in all: 12 hours 60 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 12 hours
The day before, put 250 g white beans in water to soak overnight and soften.
Stage 2 - 40 min.
Next day, cook the beans until tender in a large pan of salted water with 1 bayleaf.
Stage 3 - 5 min.
Drain thoroughly.
Stage 4 - 3 min.
Cut 1 slice bread into dice.
Stage 5 - 5 min.
Brown in a small frying pan with 10 g butter.
Stage 6 - 1 min.
Put the drained beans into a bowl.
Stage 7 - 1 min.
Add 50 g tuna in oil, the chopped herbs and 2.5 tablespoons french dressing (vinaigrette). Mix well.
Stage 8 - 1 min.
Finish by adding the croutons and mix one last time.
Stage 9
Your Cornouaillaise salad is ready.
Remarks
If possible, add the haricot beans while they are still hot to make a warm salad.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 110 RDI=40 % | 640 RDI=60 % | 60 RDI=10 % | 980 RDI=50 % | 4,090 RDI: 50 % |
| Per 100 g | 30 RDI=10 % | 160 RDI=20 % | 20 RDI=2 % | 250 RDI=10 % | 1,030 RDI: 10 % |
| Per person | 50 RDI=20 % | 320 RDI=30 % | 30 RDI=5 % | 490 RDI=20 % | 2,050 RDI: 20 % |
How much will it cost?
- For 2 people : 2.75 €
- Per person : 1.40 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
White beans
Like these other recipes: Cassoulet-style shepherd's pie., Warm haricot bean salad, Douarnenez salad, How to prepare white beans, Paimpol salad, ... See them all 13
Tuna in oil
Like these other recipes: Cretan salad, Baker's pizza, Avocado with Tuna, Rice and fresh spinach salad, Gribouille dressing, ... See them all 24
Butter
Like these other recipes: Parcels of fish fillet in spinach, Breton Sandwich, "BN style" chocolate-filled biscuits, Eggs "en cocotte" with spinach, Chocolate almond cookies, ... See them all 479
French dressing (vinaigrette)
You can get more informations, or check-out other recipes which use it, for example: Cherry tomato and two cabbage salad, Greek salad with chicken, Alsatian-style salad, Corn salad with croutons, Crunchy radish and carrot salad, ... See them all 70
Other recipes you may also like
Béarnaise sauce
This very tasty sauce, flavoured with tarragon, chervil and shallot, with its hint of acidity, is perfect for grilled fish or meats. Its well-known as a difficult sauce, but here are all the tips that you need to succeed. May 22th 2016361 K4 1 hour 6 min.
Almond macaroon cake
This is a cake version of an almond meringue, moister and denser in texture. This cake can be eaten on its own or made smaller, like finger biscuits. It can also be used as the base in a December 30th 201967 K4.3 60 min.
Cramique
Cramique is a kind of brioche from Belgium and northern France, made with raisins and pearl (or nib) sugar. It is traditionally served sliced with butter and jam. September 12th 2018103 K 13 hours 55 min.
Home-made breadcrumb coating
The crispy crust on many fried (or baked) foods comes from a breadcrumb coating. You can buy this, of course, but it's easy and much better to make your own at home. For one thing, you will know excatly what's in it – just bread – which is not the case for the commercial product. This is also a great way to use up bits of dry bread that would otherwise go to waste. May 26th 2024130 K1 1 hour 7 min.
Beurre d'escargot
Beurre d'escargot is the typically French flavoured butter added to snails before they go into the oven. In principal, this a simple mixture of butter, chopped parsley and garlic, but here is a more sophisticated gastronomic version with a flavour that simply oozes French savoir-faire. November 7th 201883 K3 55 min.