Vegetable and black-eyed beans salad

Preparation      25 minutes

Cooking             N/A

Servings              4 

Dressing

  • 4 Tbsp (60 ml) balsamic vinegar glaze
  • 1/2 cup (125 ml) BasilicOlio
  • 2 Tbsp (20 g) dry shallot, finely chopped
  • 1 Tbsp (15 ml) prepared mustard
  • 1/2 Tsp (2.5 ml) salt
  • 1 pinch ground black pepper

 

Vegetables

  • 14 oz (398 ml) black-eyed beans
  • 6 oz  (150 g) carrot
  • 6 oz  (150 g) fennel bulb
  • 2 Lebanese cucumbers
  • 1 red bell pepper
  • 6 oz  (150 g) celery root
  • 1 Granny Smith apple
  • 1/2 radicchio 
  • 1/2 flat parsley, bouquet 
  • 1/2 fresh basil, bouquet

Organic black-eyed beans cooked in water, no salt added. Packaged in BPA-FREE cans.

BasilOlio is an infusion of fresh organic basil (cultivated in the fields and picked by hand) in cold pressed organic extra virgin olive oil.  

The glaze of balsamic vinegar of Modena PGI comes from the union between the "Balsamic Vinegar of Modena PGI" and cooked must.

  1. For the dressing: Combine all the ingredients in a bowl. Keep aside.
  2. Rinse the black-eyed beans under cold water and keep aside.
  3. Wash, trim and cut the vegetables into juliennes. Slice the apple into thin strips.
  4. Chop the herbs.
  5. Mix all the ingredients and pour into a cold salad bowl.

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