It is super cold in Sao Paulo today – it is
the winter after all – and I have been trying to keep myself warm with lots of
clothes and buckets of hot tea (I might make soup for dinner to boot).
However, I know that many of you reading me on the top half of the planet are having a very intense summer, including devastating effects in some places due to extreme heat and storms. I do hope you are well and safe, and that things get back to normal soon.
I will share with you today one of my
favorite salads, one that I have made several times and that I like specially
to take to the office for lunch. It is not even a recipe to be honest: I start
by grilling the green beans in a hot nonstick frying pan with a little bit of olive
oil and half a clove of garlic, some salt and pepper (I later discard the garlic
– it is only to perfume the beans).
When it is cool, I add halved cherry tomatoes, diced feta cheese and cannellini beans from a can.
The dressing is a very simple vinaigrette made with olive oil, lime or lemon juice, Dijon mustard, salt and pepper: everything added to an empty jar and shaken until creamy. When I take this salad to work for lunch, I pack the dressing separately and add it to the salad minutes before eating.
A fresh, colorful meal, made in minutes and
without using the stove too much – I hope you like it. xx
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