How to Build a Myriad of Fresh Bean Salads

Appears in

Published 2021

Take 2 cups [400 g] blanched fresh fava, lima, or soybeans and...

ADD A VEGETABLE, AS MUCH AS YOU WANT PER PERSON
- Shaved raw asparagus and thinly sliced radishes
- Roasted pumpkin wedges
- Cucumbers cut into wide planks
- Spinach and orange segments
ADD A FAT, ABOUT 2 OZ [60 G] PER PERSON
- Citrus Ricotta
- Creamed Mozzarella
- Olive oil and dill
- Feta
ADD A SAUCE, A COUPLE OF SPOONFULS PER PERSON
TO SERVE
- In a bowl, combine the asparagus, radishes, and blanched beans with a glug of olive oil and pinch of salt. Then dot with the citrus ricotta and spoon on a liberal amount of tarragon sunflower seed rig.
- On a serving platter, arrange the roasted pumpkin wedges. Nestle in the creamed mozzarella, scatter the blanched beans, and drizzle the rosemary lemon chili mojo all over.
- On a serving platter, combine the cucumbers and beans, drizzle with olive oil, scatter the dill, then spoon the walnut aillade all over.
- Cut the feta into rectangles. Arrange on serving plates. In a large bowl, toss the spinach, orange segments, and beans with a glug of olive oil and pinch of salt and pepper. Pile the salad on top of the feta and spoon a bit of the mint almond relish all over.