Monday, May 30, 2011

Cannellini Salad

Ingredients: For 4 servings: 200 grams of dried cannellini beans, 1 stick of celery, 2 sage leaves, 1 bay leaf, 1 spring onion, 3 tablespoons chopped parsley 3 tablespoons extra virgin olive oil, 2 tablespoons Apple cider vinegar, sea salt. Difficulty: medium. Preparation time: 3 hours + 8 hours of soaking.

Preparation: Soak beans in cold water for 8 hours. Drain and cook in water renewed at low heat for 2 hours, with the sage, bay leaf and celery. Add salt halfway through cooking. Let the beans cool in their water, drain, remove the celery and herbs and toss with sliced onion, parsley, olive oil and vinegar.

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