RECIPE FOR SPINACH SALAD WITH LEMONY GREEN BEANS
- 12 December 2018
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Salad is one of the foods we always promise to eat more of. Sometimes we want to shed some weight or focus on healthy habits, but there really are many reasons why we should add spinach to our diet! Here are nine we found on foodal.com
- Fibre – leafy greens and raw veggies significantly adds to your fibre intake helping to reduce bad cholesterol and control blood sugar.
- Nutrition – a combination of all types and colours of fruit and vegetables provide us with a vitamin cocktail and is essential to our good health.
- And yes, weight control. But be clever about it! Eat a salad filled with raw vegetables before your main meal and you will probably eat less and feel less deprived.
- Add some seeds, nuts, avocado and vegetable oils to your salads to aid your intake of healthy fats.
- Vitamin K in watercress, radicchio and spinach support healthy bone growth.
- Carotenoids in green vegetables like spinach, Romaine and Red lettuce are great for your eyes.
- Improve your muscle performance. Popeye was right! Spinach help for strong bones, gives energy and power our muscles.
- Folate and fiber protect our hear muscle and helps with the prevention of stroke and cardiovascular disease.
- We know we have to drink more water, but salads helps to improve hydration as they are very high in water.
- Need we say more? Perhaps just that Salad and Sauvignon Blanc sounds good together…
Spinach salad with lemony green beans
Serves 10 – 12
500 g fine beans
200 g broad beans
100 g baby spinach
250 g flat-leaf parsley
110 g unsalted butter
squeeze of lemon
Pickled baby radish
100 g small red radishes
250 ml white wine vinegar
120 g white sugar
½ teaspoon salt
Trim the fine beans at the tops, blanche them in boiling salted water for 2 – 3 minutes, then place them into a bowl with ice-water. Once cold, split the beans in half down the length.
Remove the broad beans from the large green peel that houses the little beans, if they are still inside. Blanche the broad beans in the same manner as the fine beans. Once cold, remove the outer, light green shell/skin and keep the inside. Discard the skin.
Wash and dry the baby spinach.
For the parsley puree
Wash, dry and pick the flat-leaf parsley. Take off the large stalks as much as possible. Blanche the leaves in a pot of boiling salted water. Cook for 2 minutes. Remove the parsley from the water, drain off any excess water and place inside a food processor. Add the butter, salt and lemon. Blend for
2 – 3 minutes. Scrape down the sides every minute. Blend until fine and smooth.
Pour the puree into a bowl set over ice, to cool the puree down as quickly as possible.
Use once chilled.
For the radish
Heat the vinegar, sugar and salt in a pan, and heat up to dissolve the sugar.
Wash the radishes and slice them thinly, using a mandolin. Place the sliced radishes into the vinegar and sugar. Bring the pan to the boil and allow to cook for a few minutes, until the liquid has nearly evaporated and the radishes are soft.
Mix the fine beans, broad beans and baby spinach together, dress with olive oil and season. Toss.
Place the mixed greens inside a salad bowl. Place the yoghurt and parsley puree inside two different portions bags to create a little piping bag. Pipe the parsley puree and the yoghurt on top of the salad.
Finish with the pickled radish on top. Also, drizzle some of the radish’s pickling liquid over the salad as part of the dressing.
Pour a glass of Leopard’s Leap Sauvignon Blanc.