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Green beans, roasted french shallots and strawberries warm salad

Author: Les Cultures de chez nous
Fraises 2
Preparation 35
Baking 20
Portions 4
Freezing No


  • 6 to 10 french shallots, depending of the size
  • 45 ml (3 tablespoons) of olive oil
  • 30 ml (2 tablespoons) of balsamic vinegar
  • Salt and pepper
  • Salad ingredients :
  • 300 gr of green beans
  • 500 ml (2 cups) of washed, hulled and sliced in halfs fresh strawberries
  • 1 tarragon branch
  • Vinaigrette ingredients :
  • 60 ml (1/4 cup) of olive oil
  • 45 ml (3 tablespoons) of balsamic vinegar
  • 10 ml (2 teaspoons) of powdered mustard (or Dijon's)
  • Salt and pepper
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  • Preheat oven at 350 °F (180˚ C).
  • Trim shallots, slice in half or into four depending of its size and set in a bowl. Add oil, vinegar, salt and pepper then mix. Set over a baking sheet and oven bake until tenderness and coloration. Remove from oven and cool down.
  • Meanwhile, blanch green beans trimmed beforehand or steam cook. When cooked, stop cooking under cold water, but must keep warm, not cold.
  • Wash and finely chop tarragon.
  • In a salad bowl, make the vinaigrette by setting all ingredients and chopped tarragon together. Mix lightly and then add green beans, shallots and strawberries. Mix the salad lightly to avoid crushing strawberries and shallots.

Chef's notes