Warm Green Bean Salad

                           

                                           What Is The Long and Short of It?

                                  Who says you cant eat salad in the Winter?
                               This is the stuff that Cravings are made from…

Serves 1 (multiply as necessary)
200gm of green beans, fresh as possible, the knobbly bit cut off
Squeeze of lemon juice
Splash of olive oil
salt and freshly cracked pepper
a few chunks of acreamy white cheese of your choice, or a mixture (chevre, fetta, buffalo mozzarella, cream cheese, labna)
A few capers
Bread, if desired

Boil a little water.
Stir lemon juice with olive oil and salt and pepper in the bowl you are going to eat from.
Pop green beans in hot water for 1 1/2 minutes with a lid on. No longer.
Drain. Toss in the lemon mixture. Sprinkle with chunks of cheese and capers.
Devour. Mop up extra juices with bread. Smile.


The Long Of It

I have had a craving for green beans for a couple of weeks now so I was super happy when I saw them at the market Today. I purchased some soft goats cheese and 1 luscious ball of buffalo mozzarella and whipped up this little baby for the quickest lunch ever.
I have been making versions of this salad for years now.

If you have an egg in your fridge you can poach that right on up and balance it atop your steaming beans. Poke it with your fork and watch the rich yellow yolk ooze over the crisp green morsels.


To make this into more of a meal top it off with a piece of panfried fish or a golden fillet of chicken. Or if you are a vegetarian  I would boil some baby potatoes and soft boil 1-2 eggs and toss that through. Mix in some roasted cherry tomatoes. Heaven.

To take this to a whole new level of decadence mix a little truffle oil with the lemon juice and olive oil and fill your senses with the heady wonder.

If you want to make this in advance you can do a cold version. Just blanch the beans for the same amount of time and then plunge them into some seriously iced water for 1 minute to stop them overcooking. This keeps them crisp and green. When you are ready to eat toss them as before and bobs your uncle.

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About MissNom

Chef. Sister. Food enthusiast. Aspiring writer. These are some of the things that i am. Also little crazy. A lotta freckles. A lot of personality. Buckets of oppinions. (baby, as they say, i aint backwards about comin' forwards) I am a girl from the country, living in the city, about to head to Italy and Spain to spend a year exploring everything that is woundrous, armed with nothing but a couple of lonely planet guide books, an obssession for food and a healthy dose of adventurousness. Yes, that is a word now. Would you care to join? View all posts by MissNom

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