White beans & green things
The ultimate meal for a warm spring day.
I love combining these rather common and uninteresting ingredients to create a 5-star meal that’s visually gorgeous, has a crunchy yet softly comforting texture, and is super healthy. The silk purse of dishes. This is a meatless meal in a bowl. Enjoy it outdoors with a glass of dry minerally white wine or late at night straight out of the fridge.
This recipe is more of a guide. If you don’t have all the ingredients, it’s OK. Just go with what you have. I think the specialness is created with the combination of Castelvetrano olives (be sure to buy these pitted), whole toasted almonds and feta cheese. It’s nice to serve these in a shallow bowl with a piece of crusty bread and olive oil.
Tip: I found a video in which Eric Ripart shows how he cuts up a zucchini. It’s brilliant, and I recommend it because it eliminates some of the spongy middle of the squash. He cuts the squash lengthwise into halves. Then cuts each half lengthwise to get four long sections. Finally, he slices out the white seedy center sections of each piece. This leaves the firm flesh.
Another tip: This is nice with both zucchini and asparagus. But if you just have one or the other, that’s OK. Just go with one veggie and up the quantity.
One more tip: I sometimes crumble a tin of sardines into this salad to give it a real mediterranean vibe with even more protein. If you do this, consider upping the lemon zest and juice.
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