Tuesday, June 06, 2006
Mixed Bean Salad
Borlotti beans are one of the more striking beans - inside these marbled shells lie firm, speckled orbs in a mix of pink, cream and brown.
Usually, I'll use either the dried or canned versions but since they are in season I thought I'd incorporated them into a salad with another in-season bean, Broad or Fava beans and some young green beans. This is a world away from those tins of questionable three bean mix. To make the salad a little more special I've added walnuts and complimented that with a walnut dressing
Mixed Bean Salad with Walnut Dressing
250g fresh green beans, boiled until just tender
250g fresh broad/fava beans
250g fresh borlotti beans
100g walnuts, roughly crushed
fresh parsley leaves, to taste, torn roughly
1 tablespoon Walnut Oil
3 tablespoons Olive Oil
1 tablespoon Sherry Vinegar
salt and freshly ground pepper
To prepare broad/fava beans
Shell the beans then cook boiling water for a couple of minutes only, remove and place in cold water. The next step is the most important. You need to remove the thick outer skin. The inner beans should just pop out when squeezed. If you didn't do this and boiled the beans until the outer skins were tender then the inside would be rather unappetising.
To prepare borlotti beans
Shell the beans then cook in boiling water, around 10 minutes or until tender. You'll notice that I don't salt the water, this is to stop the beans from becoming tough.
Make the dressing
In a small bowl, add the oils, vinegar, parsley, salt and pepper and whisk together. Taste and make any adjustments to suit your palette.
Assemble the salad
Place the various beans, walnut pieces and parsley into a bowl, drizzle over with the dressing and toss to combine.
Serve with grilled meats.
This is also part of the on the road version of Weekend Herb Blogging, this week hosted by Cate from Sweetnicks
Tagged with Salad : Weekend Herb Blogging : WHB