Starting the New Year with all kinds of resolutions is expected and often diet and health are part of our commitments. Salad is one of the foods we always promise to eat more of, especially as we usually want to shed some of the holiday weight. But, wait… there are more reasons why spinach salad is good for you! Here are nine we found on foodal.com
Spinach salad with lemony green beans
Serves 10 – 12
500 g fine beans
200 g broad beans
100 g baby spinach
250 g flat-leaf parsley
110 g unsalted butter
squeeze of lemon
Pickled baby radish
100 g small red radishes
250 ml white wine vinegar
120 g white sugar
½ teaspoon salt
Trim the fine beans at the tops, blanche them in boiling salted water for 2 – 3 minutes, then place them into a bowl with ice-water. Once cold, split the beans in half down the length.
Remove the broad beans from the large green peel that houses the little beans, if they are still inside. Blanche the broad beans in the same manner as the fine beans. Once cold, remove the outer, light green shell/skin and keep the inside. Discard the skin.
Wash and dry the baby spinach.
For the parsley puree
Wash, dry and pick the flat-leaf parsley. Take off the large stalks as much as possible. Blanche the leaves in a pot of boiling salted water. Cook for 2 minutes. Remove the parsley from the water, drain off any excess water and place inside a food processor. Add the butter, salt and lemon. Blend for
2 – 3 minutes. Scrape down the sides every minute. Blend until fine and smooth.
Pour the puree into a bowl set over ice, to cool the puree down as quickly as possible.
Use once chilled.
For the radish
Heat the vinegar, sugar and salt in a pan, and heat up to dissolve the sugar.
Wash the radishes and slice them thinly, using a mandolin. Place the sliced radishes into the vinegar and sugar. Bring the pan to the boil and allow to cook for a few minutes, until the liquid has nearly evaporated and the radishes are soft.
Mix the fine beans, broad beans and baby spinach together, dress with olive oil and season. Toss.
Place the mixed greens inside a salad bowl. Place the yoghurt and parsley puree inside two different portions bags to create a little piping bag. Pipe the parsley puree and the yoghurt on top of the salad.
Finish with the pickled radish on top. Also, drizzle some of the radish’s pickling liquid over the salad as part of the dressing.
Pour a glass of Leopard’s Leap Sauvignon Blanc.
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