Fresh beans and rhubarb salad with goat cheese

Fresh beans and rhubarb salad with goat cheese

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Too cute, little vegetables! A gourmet creation by chef Alain Passard who invites you to share his passion for vegetables with your children.


  • For 4 people :
  • 300 g of shelled beans
  • 2 young stems of red rhubarb
  • 2 small onions
  • 1 fresh goat cheese (Petit Billy type). some Thai basil leaves (or tarragon)
  • 3 c. tablespoon caster sugar
  • olive oil
  • salt
  • pepper


Blanch the beans for a few seconds in a pan of boiling water, then immerse them in ice water to keep them a beautiful color. Remove the first skin, always very hard. Wash, then detail the rhubarb in fine sections. Sprinkle with caster sugar and let stand for a quarter of an hour. Clear the pieces of their excess sugar by patting them on paper towels. In a salad bowl, combine the beans, rhubarb, minced new onion and basil leaves. Mix gently. Season with a dash of olive oil and spread over the plates. Cut the fresh goat cheese into cubes and add them on top. Sprinkle with a touch of fleur de sel and a pepper mill turn. Tip +: rhubarb brings an interesting touch of acidity to enhance salads and crudités. You can also awaken the taste buds of your children by mixing small cubes of granny apple and crudités. A simple way to renew your recipes and to whet the curiosity of your young gourmets.