Wandering Bob
Veteran
Over the years I've veered away from using vinaigrettes in salads. I've found that even though I'm light-handed with the vinegar and much more heavy-handed with oil, I still find the taste of the vinegar a distraction. I much prefer a simple EVOO (lol) dressing for most simple cold salads.
This recipe (for one person) marries the slightly earthy taste of flageolet beans with tomatoes, garlic and basil and a good olive oil (I used Carapelli 'Classico').
Half a 200g tin of flageolet beans - rinsed, drained and then patted dry with kitchen paper
A small tomato, de-stalked and chopped into small pieces
1 small clove of garlic, chopped fine
¼ tsp of dried basil
1.5 gloops of EVOO (probably just over 1 tablespoonful)
Fine sea salt
Black pepper
Pour the EVOO into a small salad bowl. Add a pinch of fine sea salt, a good grind of black peppercorns, the dried basil and the chopped garlic.
Add the chopped tomato and the flageolet beans to the salad. Mix together well so that everything is covered with the flavoured oil.
This recipe (for one person) marries the slightly earthy taste of flageolet beans with tomatoes, garlic and basil and a good olive oil (I used Carapelli 'Classico').
Half a 200g tin of flageolet beans - rinsed, drained and then patted dry with kitchen paper
A small tomato, de-stalked and chopped into small pieces
1 small clove of garlic, chopped fine
¼ tsp of dried basil
1.5 gloops of EVOO (probably just over 1 tablespoonful)
Fine sea salt
Black pepper
Pour the EVOO into a small salad bowl. Add a pinch of fine sea salt, a good grind of black peppercorns, the dried basil and the chopped garlic.
Add the chopped tomato and the flageolet beans to the salad. Mix together well so that everything is covered with the flavoured oil.
