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Warm Bean Salad
(Serves 4)
This is a nice winter salad, because you serve the beans and zucchini warm. If you like a milder dressing, you can mix a little balsamic vinegar and olive oil, seasoned with salt and pepper.
5 oz (150 g) butterbeans, cooked
Sprigs of parsley and thyme
1 Tbsp salt
1 small container tomato cherries
1 zucchini, cut in thin sticks (1 in/2.5 cm long)
Little olive oil (ca. 1 Tbsp)
3-4 rashers of bacon
Rocket lettuce or mixed lettuce
1 Tbsp red wine vinegar
1 tsp Dijon mustard*
Pinch of sugar
3 Tbsp olive oil
Directions:
If you cooking the butterbeans, soak them in plenty of water for 6-8 hours the day before. To soak the beans, place them in a bowl, cover with cold water and leave them to soak in a cold place. Rinse the beans, place them in a medium-sized saucepan, cover with cold water, add salt, parsley and thyme and bring water to a boil. Reduce heat and simmer for about 1-˝ hours. Beans should be very soft. Pour off the water and let the beans cool. You can do this one or two days before.
Heat a large wok (or heavy skillet) and fry the bacon. Let the bacon drain on a paper towel, then crumble or chop. Remove the bacon drippings from the pan and discard. In the same wok (or heavy skillet) heat the olive oil and sauté the zucchini for 2-3 minutes, add the beans and heat through 2 minutes. Remove from heat.Place the mustard in a small dish, beat in the vinegar and then whisk in the olive oil. Whisk until you have a thick, creamy dressing. On a large platter or salad bowl, place the lettuce, butter beans and zucchini and toss with the dressing. Top with cherry tomatoes cut in half the chopped bacon.
* Use another teaspoon of Dijon mustard if you like a stronger dressing.
Syndication from EclecticCooking.com |
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