Harichou salad


Harichou salad
A salad combining white beans, green cabbage, toasted croutons and Parmesan shavings.
1,152
Grade this recipe:
Keywords:
Last modified on: September 29th 2024
For 12 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 25 min.
Cooking: 20 min.
All in all: 45 min.
When should you start or finish this recipe?
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 - 15 min.
Harichou salad
Cook in boiling salted water 900 g white beans until tender.

Stage 2 - 1 min.
Harichou salad
Once tender, drain and set aside.

Stage 3 - 15 min.
Harichou salad
Prepare 900 g green cabbage, chop and pour into a salad bowl.

Stage 4 - 2 min.
Harichou salad
Cut 3 slices bread into small pieces.

Stage 5 - 5 min.
Harichou salad
In a frying pan over medium heat, pour 6 tablespoons olive oil and when hot, add the bread pieces.

Toast the croutons to taste, then set aside.

Stage 6 - 3 min.
Harichou salad
Cut 150 g Parmesan (Parmigiano Reggiano) with a peeler to form shavings, directly into the salad bowl.

Stage 7 - 3 min.
Harichou salad
Add the croutons, beans, chopped herbs, 15 tablespoons French dressing (vinaigrette) and mix well.

Stage 8
Harichou salad
Your salad is ready.
Remarks
If you're making this salad just before eating, play up the warmth by adding the beans and croutons hot from the colander and frying pan.

If you're using dried beans rather than fresh, don't forget to soak them the night before in cold water.

As always with croutons, this may be a good opportunity to use up some leftover stale bread that you weren't sure what to do with.
Keeping: To be enjoyed during the day.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe380 RDI=150 %1,980 RDI=190 %370 RDI=60 %5,060 RDI=250 %21,190 RDI: 250 %
Per 100 g20 RDI=6 %80 RDI=8 %20 RDI=2 %210 RDI=10 %880 RDI: 10 %
Per person30 RDI=10 %170 RDI=20 %30 RDI=5 %420 RDI=20 %1,770 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Sulfites, Gluten, Milk, Mustard
How much will it cost?
  • For 12 people : 10.30 €
  • Per person : 0.90 €

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)
Other recipes you may also like
Flambéd bananas
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
February 21th 2011319 K 14 40 min.
Sweetcrust pastry (pâte sablée)
Sweetcrust pastry (pâte sablée)
Sweetcrust pastry is one of the basic pastry of French patisserie, used in many tart and cakes recipes, but it can also be rolled out and cut into biscuits, delicious with tea or coffee. This recipe is given for those who have a mixer (Kenwood, KitchenAid or other), but it can also be done with your...
July 1st 2019474 K 24.4 35 min.
Sausage mushroom and cheese crumble
Sausage mushroom and cheese crumble
A small ramekin filled with sausage sandwiched between two layers of cooked mushrooms, topped with a savoury crumble made with cancoillotte (a cheese typical of eastern France). All the French region of Franche-comté is in this recipe: Morteau sausage, cancoillotte cheese, and Jura white wine.
May 10th 2023240 K 24.6 2 hours 45 min.
Vegetable pie
Vegetable pie
Three layers of vegetables, baked in puff pastry.
September 10th 2018235 K3.9 1 hour 25 min.
Pannacotta and blackcurrant crumble
Pannacotta and blackcurrant crumble
This is a glass of pannacotta, with a layer of blackcurrent coulis, and a crunchy almond crumble scatterd on top.
February 21th 2011240 K3.8 1 hour 25 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-10-06)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page