Spring bean salad; here we go! With blue cheese this time. Note that some goes in the dressing and some goes in the salad.
We liked this one; the mellow beans and sharp, rich cheese balance the slightly bitter endive very well. Pretty colourful for this time of year, too. This is probably the low point for vegetables, at least for me. If you rely on markets it will get lower yet, but we have spinach and sorrel coming up. It’s time to clean up the asparagus beds, although that will be a while. Peas are planted, but not up yet. I have a lot of green onions pulled from the now pea bed to use up in the next week.
4 servings20 minutes prep time NOT including cooking the beans
Make the Dressing:2 tablespoons grated Parmesan25 grams (1 ounce) blue cheese1/3 cup mayonnaise (light is fine)
1 tablespoon Dijon mustardthe juice of 1/2 lemonpepper to tasteGrate and crumble the cheeses into a small bowl or jam jar. Mix in the remaining ingredients and set aside.
Make the Salad:1 cup cooked white beans1 large carrot200 grams (7 ounces; 1 or 2 heads) Belgian Endive1 head hydroponic lettuce100 grams (3-4 ounces) blue cheese
Drain the beans and put them in a salad bowl. Peel and grate the carrot, and add it. Wash, trim, and thinly slice the Belgian endive; in it goes. Wash and chop about 3/4 of the lettuce, and add it. Crumble in the blue cheese and toss it with the other salad ingredients until evenly combined. Use the remainder of the lettuce leaves to line a serving bowl and arrange the salad over them. Or not; you can chop it all and toss it into the salad if you like.
Pass with the salad dressing. Or you could toss it into the salad before serving, but I only do that if I am convinced there will be no leftovers – leftover salad keeps so much better without the dressing on it.Last year at this time I made Stovetop Barley Pudding.