Флагелет Бийн и Фризе салата
Тази салата се залива от лимони и солена хапка от аншоа.
Източник: Марта Стюарт Ливинг, юни 1999 г.
Дози
Съставки
инструкции
Бележките на готвача
Сухи флагчета, малки френски бледозелени до бели бобчета, се предлагат в повечето магазини за хранителни стоки, но могат да бъдат заменени с флора.
Eduardo
27.04.2023 @ 05:58
This salad is dressed with lemon and salty bites of anchovy. 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 black pepper, 1 tablespoon chopped fresh flat-leaf parsley, 1 small head frisée, leaves trimmed and roughly chopped. Instructions: 1. Place the beans in a medium saucepan with 4 cups of water. Bring to a boil, reduce to a simmer, and cook the beans until tender, 50 minutes to 1 hour. Rinse the beans under cold water; drain and set aside. 2. Place the olive oil, anchovy fillets, lemon juice, garlic, and black pepper in the bowl of a food processor. Pulse until the fillets are chopped, about 5 seconds. Place the parsley, frisée, beans, and anchovy dressing in a medium bowl and toss to combine. Serve immediately. Chefs notes: Dried flageolets, small French pale green to white beans, are available at most grocery stores, but can be substituted with floras.