Bean Salad with Radish Salad Sauce

Perhaps your new favorite bean dish:

Remove ends from beans, cut crosswise into 5-6 cm long pieces. Remove the seeds from the peppers and cut them into strips of the same length. Halve the olives, dice the feta and finely slice the garlic.

Heat the oil not too high. Sauté the vegetables, olives and garlic for five minutes, turning occasionally. Season with salt and freshly ground pepper and extinguish with white wine. Cover and simmer on low heat for ten minutes. Remove from heat and cool a little.

Place the freshly baked baguette in the middle of the 250 o hot stove and bake for five to seven minutes.

For the salad dressing, cut the radish into very fine cubes (brunoise). Chop the savory and parsley. Drain the cooking liquid from the beans and mix it with the radish brunoise, herbs and vinegar.

Mix beans and feta cubes and serve. Spread the salad dressing evenly over the top. Cut the baguette in two.

Tip: Grilled lamb chops go great with this, and for individual seasoning, place additional olive oil in a carafe and a pepper mill on the table.

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