Nicoise bean salad
Discover the exquisite flavors and textures of a Nicoise bean salad. This vibrant dish combines fresh ingredients for a delightful culinary experience.
Ingredients:
- 450g green beans, ends trimmed
- 450g yellow wax beans, ends trimmed
- 12 cloves Roasted Garlic, recipe follows
- 20 grape or cherry tomatoes, halved
- 1/4 cup Sun-Dried Tomato and Basil Vinaigrette, recipe follows
- 1 1/2 teaspoons sea salt
- Freshly ground black pepper
- 2 whole heads garlic
- 2 tablespoons extra-virgin olive oil
- 1/2 cup sun-dried tomato halves, coarsely chopped (see note)
- 1 cup boiling water
- 1/2 cup basil leaves (packed)
- 1 garlic clove
- 2 tablespoons plus 1 teaspoon red wine vinegar or balsamic vinegar
- 1 cup extra-virgin olive oil
- 1/2 teaspoon sea salt
- Freshly ground black pepper
Instructions:
- Prepare an ice-cold water bath.
- Boil a large pot of salted water. Add both types of beans, lower the heat to medium, and cook for 3 to 4 minutes until the beans are just tender. Drain and transfer them to the ice water bath for a few minutes.
- Once the beans have cooled down, drain them well and transfer to a spacious bowl. Mix in the garlic, tomatoes, and vinaigrette, and gently mix together. Season with salt and pepper to taste.
- Heat the oven to 200 °C.
- Slice off the upper one-third of the garlic heads horizontally to expose the cloves. Drizzle 1 tablespoon of oil over each head, then wrap them individually in aluminum foil. Place the garlic packets on a baking sheet and roast in the oven for approximately 40 minutes, or until the garlic is soft. Let it cool down, then squeeze out the roasted garlic cloves from their skins.
- Keep the roasted garlic wrapped in plastic or submerged in olive oil in a sealed glass container. The roasted garlic can be stored in the refrigerator for up to 2 weeks.
- Put the sun-dried tomatoes in a small bowl. Pour the boiling water over the tomatoes to soften them, for about 10 to 15 minutes. Remove the tomatoes, and retain the tomato-infused water.
- Combine the softened tomatoes, basil, garlic, vinegar, and 6 tablespoons of the tomato water or plain water in a blender or food processor. Pulse until the mixture is smooth. With the blender on low speed, gradually pour in the oil and blend until the dressing is well combined. Season with salt and pepper.
Summary:
- Calories: 2696 kcal
- Fat: 246 g
- Protein: 28 g
- Carbs: 122 g
- Potassium: 3509 mg
- Magnesium: 330 mg