Bean and Celery Salad
Drain the beans through a sieve, rinse with cold water and drain again. Rinse and finely chop the celery. Peel onions and cut into thin rings. Break the lettuce leaves into smaller pieces, rinse and spin dry.
Pluck the thyme leaves from the stems. Heat the olive oil and breifly sautée the thyme leaves. Stir in vinegar, salt and pepper.
Toss the prepared ingredients with the dressing and the pistachios and arrange on plates. Serve to taste with thyme sprigs.