Fisole Salad with Peppers

For the green bean salad with peppers, first wash the green bean and cut off the ends. Cut in half or thirds, depending on size. Boil in salted water until al dente, drain and let cool.

In the meantime, cut the pickled peppers into fine strips. Peel the shallots and cut into rings. Coarsely chop the walnuts. Wash, dry and finely chop the parsley. Pluck the thyme and chop finely. Also finely chop the chili pepper.

Remove the crusts from the bread if necessary and cut into cubes. Melt the butter in a pan and fry the cubes in it until crisp.

In a large bowl, mix the green beans, peppers and shallots. Sprinkle with the walnuts. Season with parsley, pepper, thyme and chili.

Pour the ingredients for the marinade into a well-sealed container and shake it properly.

Marinate the fisole salad with paprika and finally sprinkle with the croutons.

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