Thursday, June 17

Green bean, apricot and egg salad



Greengrocers have been showing it for a few weeks: we are in the middle of the green bean season. Flat or rounded, they can be used in many dishes ranging from stews to salads. But at this time of year – unless you live in the north of Spain – you are already craving more salads than stews, right?

In this recipe the beans are accompanied by a fruit that belongs to the same season: the apricot, the one in charge of announcing the arrival of tasty and juicy stone fruits. If you don’t like this fruit very much, you can substitute it for peach, nectarine, Paraguayan and even medlar, depending on how close or far we are from summer. Or try a mix of several.

The intricacy -if we can call it that- of this recipe is to cook the beans just right. We do not want them so soft, dark and ugly that they teleport us to the school dining room, nor so crunchy that they grind our teeth. You can cook them as the recipe indicates -especially if you buy more tender beans- or follow the method indicated by Mikel López Iturriaga, head of all this, in this article.

Difficulty

Cook the beans to the point.

Ingredients

For 4 people

  • 300 g green beans
  • 3 eggs
  • 2 apricots (3 or 4 if they are small)
  • 80g roasted peanuts
  • 4 tablespoons of extra virgin olive oil
  • 1 tablespoon of lemon juice
  • 1 dehydrated chilli
  • Sal fina
  • Freshly ground black pepper

Preparation

  1. In a saucepan, bring plenty of salted water to the boil.

  2. Meanwhile, wash and remove the hardest end of the beans. Cut them, diagonally or perpendicularly, into pieces of approximately 2 cm.

  3. Cook the beans in the boiling water for 4 minutes. The indicated time is for flat beans, it varies if it is for round beans.

  4. Prepare a bowl with ice cold water. After 4 minutes, remove the beans from the boiling water with a slotted spoon or strainer and transfer them to the ice water. In this way we cut the cooking and prevent them from losing their bright green color.

  5. In the same boiling water, cook the eggs for 8 minutes. For some eggs with the well-cooked yolk, cook 12 minutes.

  6. Peel the eggs, cut them into quarters and reserve.

  7. In a bowl, mix the oil with the lemon juice, the chopped dehydrated chilli, fine salt and black pepper to taste. You can also put all the ingredients in a jar with a lid, close and shake.

  8. Drain the beans as much as possible (it can be done with a lettuce colander). Mix them with half the eggs, the apricots -peeled or not- cut into wedges, the peanuts just chopped and the dressing. Serve with the rest of the eggs on top, an extra drizzle of oil and black pepper.

If you make this recipe, share the result on your social networks with the hashtag #RecetasComidista. And if it goes wrong, complain to the Chef’s Ombudsman by sending an email to [email protected]


elcomidista.elpais.com

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