Easter Monday’s Fragrant Salad
Hello everyone, upon our return from the wonderful Vegan Fest I received an invitation from some friends: here it is what Monia and I quickly prepared.
Ingredients:
500 gr of frozen borlotti beans
500 gr of potatoes
50 gr of dried tomatoes
1 onion
capers in vinegar
mustard
fresh thyme
chives
extra virgin olive oil
salt
ground black pepper
Method:
First of all, soak the dried tomatoes in water. Then, to speed things up, we cooked the beans first and then the potatoes in a pressure cooker: consider at least 10 minutes (from the “whistle”) for the beans and 8 minutes for potatoes (depending on how big they are), steam cooked in the basket of the pressure cooker, though.
Once they’re done, we combined the ingredients, coarsely chopping the potatoes, while cutting tomatoes, which are still very salty even if soaked, relatively thin. For the final dressing, we use plenty of oil and herbs from my garden: chives and thyme. Then we added capers in vinegar, after washing and draining them, and the onion, finely sliced. For the mustard, which is always a puzzle with regards to friends’ tastes, we made an emulsion with water with these proportions: half a shot glass of mustard and a half of water. Finally we added salt and plenty of black pepper, freshly ground. This salad, if prepared time in advance before serving, comes out very tasty, as the potatoes absorb all the flavors from fresh herbs and onion. Enjoy it!
Chef: CuocoDaTe from VeganBlog
a great idea for a simple starter, ingredients are simple but carefully chosen and mixed 🙂