It is nearly Spring, and salads are all the go for our daily menu. If you have been following our salads, you will know we are mainly doing very simple salads at the moment, as life is busy and wearying. Thank goodness for that mesclun that green grocers sell – by-the-kilo varietal mixes of green salad leaves. The base of any salad is so easy! They are available year round, and you can make this salad in a nest of salad greens in the centre of a big plate. We haven’t done that today, but often serve it that way.
The salad takes beans – green or broad beans, either one, or mix them – and tosses them with asparagus and olives. A little black garlic is broken into small pieces and added.
Are you after other Bean Salads? Try Pasta with Minty Broad Bean Puree, Crispy Green Beans with Ginger and Soy, Italian Flat Bean Salad with Blue Cheese and Walnut Crumbs, Glorious Five Bean Salad, and Green Beans with Lentil Crumble.
Green or Broad Bean Salad with Asparagus, Olives and Black Garlic
Cook about 200 – 250g fresh or frozen small green beans or broad beans (peeled), or both, and some asparagus tips. Cool a little and mix with black olives, capers and some sea salt and black pepper. Dress with the best hazelnut oil, walnut oil or extra virgin olive oil and a little lemon juice. Scatter with copious amounts of chopped chives or spring onions, coriander and parsley (optional).
Take half a clove of black garlic, if available, and chop into tiny pieces. Scatter them over the salad. Toast some raw garlic slices in a little olive oil until crisp and top the salad with them. Chiffonade some snow peas and layer on the top. Serve and enjoy.
recipe notes and alternatives
Add, as desired, toasted nuts (e.g. slivered almonds), toasted seeds, crumbled toasted or fried bread, or fried onion rings.
Toss through some salad greens or serve on a bed of salad greens.