Tomato Salad with Yellow Runner Beans

A bean recipe for every taste:

*4-6 servings The light smoky flavor of scamorza, toasted sage and crispy ciabatta make this highly aromatic leafy salad exciting in many ways 1. Toast pine nuts in a frying pan without oil until light brown. Cut bread into 10 very narrow slices and toast under oven broiler until light brown on both sides. Cool slightly and rub with the garlic cloves.

2. clean beans and simmer in boiling hot salted water for 8-ten minutes. Drain, rinse and drain. Cut tomatoes into wedges, removing the stem. Season tomatoes, beans and pine nuts with salt and pepper, mix with white wine vinegar and 2 tbsp olive oil.

Stir balsamic vinegar with remaining olive oil, 4 tbsp water, liter pinch of sugar, salt and pepper. Bake sage in oil until crisp, drain on kitchen roll. Thinly peel the rind from the cheese, finely shave the cheese.

Layer bread, lettuce and cheese alternately on plates, drizzle bread slices with a little salad dressing. Evenly distribute sage on leaf lettuce and bring to table on the spot. Add the rest of the salad dressing and bring to the table.

Tip The bread should not be soggy as in a panzanella, the classic tomato-bread leaf salad of Tuscany, but remain crisp. Therefore: Do not leave the lettuce for a long time or layer it without the salad dressing and bring it to the table separately.

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