Pickling, Fermenting & Salad-Making by Alex Elliott-Howery

Author:Alex Elliott-Howery
Language: eng
Format: epub
ISBN: 9781510763654
Publisher: Skyhorse
Published: 2021-04-22T00:00:00+00:00

GARLIC DRESSING

1½ tablespoons white wine vinegar

½ teaspoon dijon mustard

½ teaspoon wholegrain mustard

1 garlic clove, crushed

60 ml (2 fl oz/1/4 cup) olive oil

Start by cooking the white beans. Drain and rinse them, then place in a large saucepan and add enough fresh water to cover them by 5 cm (2 inches). Add the garlic, bay leaf, thyme sprig, and peppercorns, and bring slowly to the boil. Skim off any foam, reduce the heat, and leave to gently simmer for 45–60 minutes, or until the beans are tender but still retain their shape, gently stirring them occasionally.

When the beans are cooked, take them off the heat, add the salt, put the lid on, and let them sit for 15–20 minutes to absorb the salt.

Meanwhile, bring a large saucepan of salted water to the boil. Top and tail the green beans and snake beans, then blanch both bean varieties separately for about 2 minutes, or until just cooked but still crunchy. Refresh in iced water, drain well, then cut them diagonally in half.

Place the fresh beans in a large mixing bowl. Add the sprouts, preserved lemon, and most of the thyme, dill, and mint. Mix well.

To make the dressing, combine the vinegar, mustards, and garlic in a small screw-top jar. Season with salt and pepper. Mix well, then add the olive oil, put the lid on, and shake well until emulsified.

Drain the white beans, reserving the liquid (see tip) and add them to the salad. Add the dressing and mix gently.

Arrange the salad in a serving bowl, garnish with the remaining herbs and serve.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.