Ingredients

1 pack of Eisberg Lamb’s Lettuce
25 dkg canned white beans
1 sprig of leek
2 tablespoons of olive oil
1 tablespoon of dijon mustard
1 tablespoon of seed mustard
3 tablespoons of oil
2 tablespoons of apple cider vinegar
salt, pepper

Directions

Prepare the dressing. Mix the ingredients, season with salt and pepper to taste. Drain the beans and wash thoroughly. Slice the leeks into thin rings. Do not fry them, so that they retain their creamy-sweet texture. Once the onions are done, pour in the beans and the dressing, stir, turn off the heat. Pour the Lamb’s Lettuce salad into a bowl, arrange the bean and onion mixture on top, toss to combine and serve.

Eisberg’s tip

You can also use canned lentils or chickpeas instead of white beans, but classic kidney beans and speckled beans are no good because the skin is too thick and the texture is not creamy enough for this light salad.