Food Blogs
Butter Bean, Leak, Cauliflower Salad Recipe
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Ingredients
- 2 handfuls of butter beans
- 2 heads of garlic
- 1 happy head of cauliflower taken apart into challenging bite-sized florets
- 4 leeks sliced across at 1/5-inch intervals, then thoroughly rinsed
- a bunch of curly parsley finely chopped
- a handful of extra-fine capers
- Dressing
- 1 cups ¼extra-virgin olive oil—it’s a thirsty salad
- juice of 1 juicy or 2 not so juicy lemons
- 6 cloves of garlic peeled and thoroughly crushed (this may seem a lot, but remember the dressing has to bring “wayhey” to some very calm elements)
- sea salt and black pepper
Ingredients
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Instructions
- Soak the butter beans overnight in cold water, then drain and cook in clean water with the heads of garlic (this can take 2–3 hours) so that you have your aforementioned pillows of joy.
- Whisk all the dressing ingredients together thoroughly, adding salt and pepper to taste.
- Take the cauliflower and butter beans and liberally dress them. Toss and then leave to sit overnight.
- When it comes time to serve, just tease the leeks for a moment in some boiling salted water. The warmth of the leek, added to the cauliflower and butter beans, should awaken the slumbering salad. Once awake, it may need some more dressing—take a view. Add the chopped parsley and a substantial handful of capers. Toss vigorously, being careful not to crush the butter beans, then serve.