Hi! Here's a very easy salad to prepare, but it's full of flavor and textures. Give it a try and let us know how we can make it even better!
25 min
1 pax
Easy
We clean the beans and cut off the ends and strings.
We put water in a saucepan and bring it to a boil with a pinch of salt.
Add the beans and let them cook for a few minutes. Check the texture and remove them when they are still al dente.
We cool them in ice water to stop the cooking process and set the green color.
Meanwhile, thinly slice 2 cloves of garlic and sauté them in a little warm oil until tender. Then add the cream and a pinch of salt, and gently stir the mixture.
Add half the cheese to the mixture and let it thicken without sticking.
We turned off the fire and set it aside.
We dice the bacon finely, and slice the mushrooms and a clove of garlic thinly.
Then we sauté over medium heat, adding first the garlic, then the mushrooms, and finally the bacon.
In a deep plate, we place a few spoonfuls of the garlic-cheese cream (which we obtained in step 5) at the bottom of the plate, and on top of this cream we place the green pods.
Next, we add a spoonful of the chopped mushrooms, garlic and bacon (step 6).
And finally, we grate a clove of black garlic over the whole salad, finishing with a little fleur de sel and a drizzle of extra virgin olive oil.
For step 2:
We can add a pinch of bicarbonate of soda to the water when cooking the beans, which will help us maintain the green color of the beans.
For step 5:
We can change the cheese for another type of cured cheese, such as Idiazabal or Parmesan.
For step 8:
We could add slivered almonds, which would give the salad a crunchier texture.
