Perfect Vegan Christmas salad

Ingredients

• 770 g Green beans, trimmed and cut in thirds
• 340 g Bow tie pasta, cooked
• 7/8 tbsp Sherry vinegar
• 25 ml Extra virgin olive oil
• 1 3/4 tbsp Apple cider vinegar
• 2.57 pcs Sweet gherkins
• 7/8 pcs Medium red onion, sliced
• 7/8 pcs Shallot, cut in small dices
• 7/8 clove Garlic, minced
• 7/8 tbsp Fresh thyme leaves, chopped
• 2 5/8 tbsp Fresh parsley leaves, chopped
• 7/8 tsp Dried chili pepper
• 1.71 pinch Cracked black pepper
• 1.71 pinch Salt

Method

1. Add salt to a pot of boiling water over medium heat.
2. Pour in the green beans then cook for 3 minutes until they turn bright green and become tender.
3. Drain and transfer the beans into an ice bath.
4. Mix 10ml of the olive oil, white wine vinegar, red pepper flakes, garlic, 1 pinch salt, and 1 pinch cracked black pepper in a medium bowl.
5. Drain the beans toss them, then set aside.
6. Make the vinaigrette by combining 20ml olive oil, shallot, thyme, mustard, sherry vinegar, pinch of salt, and pinch of cracked black pepper in a large mixing bowl.
7. Stir in the pasta, parsley, and gherkins then toss well.
8. Arrange the bibb lettuce in a large serving bowl.
9. Add the pasta then arrange the onions, gouda and marinated beans in rows over the pasta.