Flageolet Bean and Frisee Salad
Denne salat får tang fra citroner og salt bid fra ansjoserne.
Kilde: Martha Stewart Living, juni 1999
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Cooks Notes
Tørrede flageoletter, små franske bleggrønne til hvide bønner, findes i de fleste købmandsforretninger, men kan erstattes med marinebønner.
27.04.2023 @ 05:41
This salad gets tang from lemons and a salty kick from the anchovies. Source: Martha Stewart Living, June 1999. 4 servings. Ingredients: 2/3 cup dried flageolet beans, 3 tablespoons extra-virgin olive oil, 15 anchovy fillets, 3 tablespoons fresh lemon juice (1 lemon), 1 large garlic clove, chopped, 1/4 teaspoon freshly ground pepper, 1 tablespoon coarsely chopped fresh parsley, 1 small head frisée, leaves cleaned and coarsely chopped. Directions: 1. Place beans in a medium saucepan with 4 cups of water. Bring to a boil, reduce to a simmer, and cook beans until tender, 50 minutes to 1 hour. Rinse beans under cold water; drain and set aside. 2. Place olive oil, anchovy fillets, lemon juice, garlic, and pepper in the bowl of a food processor. Pulse until fillets are finely chopped, about 5 seconds. Place parsley, frisée, beans, and anchovy dressing in a medium bowl, and toss to combine. Serve immediately. Cooks Notes: Dried flageolets, small French pale green to white beans, are available at most grocery stores but can be substituted with navy beans.
Comment: Denne salat lyder virkelig lækker og sund! Jeg elsker kombinationen af tang fra citronerne og salt fra ansjoserne. Det er også godt at se, at opskriften inkluderer friske ingredienser som persille og frisée. Jeg vil helt sikkert prøve denne opskrift derhjemme. Tak for at dele!