Green beans salad

dal blog Food for Cris

Let’s start a slot of recipes using food cupboard essentials like fish preserve that should be in any kitchen because the flavour they add to any dish is incredible. I’ve come across this Italian company, L’Isola d’Oro specialised in high quality products like Cantabrian anchovies and Tuna fillets in oil, with ginger, in brine and grilled, just to name a few. My recipes will feature products from this company that now can be found at Fratelli Camisa website as well as other distributors in UK. With this recipe I am starting a collaboration as a UK blogger for the Isola d’oro products.

For this salad, that can be prepared even few hours earlier if not the day before, I have used some Anchovies in Oil from L’Isola d’Oro, fresh Green Beans, Garlic and Extra Virgin Olive Oil. This is from Bono, excellent pairing for fish and vegetables. Boil the green beans with a bit of coarse salt, if you are in a hurry and you need to cook something for dinner back from work use the microwave oven, if not on the hob.

In a bowl, that will contain the green beans after that, mix the oil, thinly slice the garlic, you can put as many cloves you like depending how many green beans you are going to use. Same for the anchovies, cut them in little pieces and pour extra virgin olive oil on top. I won’t add salt because of the anchovies and the fact that during the boiling, the green beans had been already salted.

Add the boiled green beans, cut in small section and stir so that all the dressing is going to coat the vegetables. Now you’ve got two choices. One that you can’t resist and you are going to eat it straightaway and the second one is that you can cover the bowl with cling film, put it in the fridge and have it the day after.

Ready and delicious. The anchovies give an incredible flavour to the vegetables and this salad is tastier if eaten a day after preparation because it will retain if not improve the taste. Great to be taken in a lunch box as well.