Wednesday, June 4, 2008

Borlotti Bean Salad

Borlotti Bean Salad
serves 4

700g/11/2lb canned cooked borlotti beans, drained
2 garlic cloves
2 tablespoons fresh sage leaves
1 tablespoon red wine vinegar
2 tablespoons French mustard
5 tablespoons extra virgin olive oil
250g/9oz rocket leaves
salt and freshly ground black pepper

• Put the beans in a saucepan; cover with cold water. Add the garlic and sage leaves. Bring to the boil, and simmer for 5 minutes. Drain, then season with salt and pepper.
• Combine the vinegar and mustard, and season. Slowly whisk in the olive oil.
• Toss the beans with two-thirds of the dressing. Toss the rocket leaves in the remainder of the dressing.
• Divide the dressed leaves between four serving plates. Spoon the beans over the leaves, and serve with the bean juices over the top.

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