Beans! Well, not just beans but Winter salads. Winter doesn´t have to mean an end to fresh delicious salads, but the colder weather means we probably want something a little more robust but no less fresh and delicious to eat as a light meal or to accompany grilled meats, fish or whatever takes your fancy.
Especially after Christmas, and all that heavy food, these are welcome light meals to ease the strain on the waistband. And talking of Christmas, belated greetings to you all and apologies for the silence. Almost regular service will be resumed this week, and I hope that you all had a wonderful time with your loved ones, I will be slowly catching up with your blog posts over the next week or so.
Anyway, back to the food. We´ve been trying to support local shops as much as possible and to buy locally grown, seasonal vegetables in the absence of our own veggie garden or store cupboard. Sometimes though, you just have to give into cravings and buy things that are out of season or grown elsewhere. Green beans seem to be everywhere in the supermarkets now, along with mange tout and runner beans. Maybe it´s my body craving something fresh and crunchy that makes me respond to the vibrant green colour. Who knows, but the beans were delicious!
Ingredients are flexible in these two tasty dishes, they´re just meant to inspire you, not dictate to you. Use what you have available, enjoy the fresh flavours.
Green Bean and Asparagus Salad
- Blanch green beans and asparagus until just tender, then run under cold water to stop them cooking further. Chop into bite sized pieces, add halved cherry tomatoes, a chopped avocado and some hard boiled egg. Sprinkle over some sliced jamon or grilled bacon (leave out for a veggie version) and dress a mix of with balsamic vinegar, olive oil, English mustard, a pinch of sugar and seasoning.
Potato, Roasted Red Pepper, Bean and Caper Salad
- Mix together cubed boiled potatoes, strips of roasted red peppers, green beans and halved caper berries. Make a dressing of olive oil, lemon juice and zest and salt and pepper. Mix the salad gently. As a little added luxury, drizzle over some truffle oil.