Jamie Who is a blog about everything. Except current affairs. And politics. Also science, sport, religion, celebrities, movies, media and marketing, technology, business and design. So...basically Jamie Who is a blog about food. All things food.

Thursday, October 1, 2009

Broad bean, asparagus and anchovy salad with lemon dressing

I made pork chops with an Asian rub last night. You might not think pork chops fit the healthy vibe that I like to kick around but if you get the right cut (trimmed of excess fat) pork is an awesome source of lean protein. Now, the brighter of you might have noticed that the picture above is not of pork chops. Well done. The photo is actually of the really simple little salad I made with them. It was a combination of an idea I had mixed in with a recipe from Taste magazine. That's the best part of cooking...taking recipes and adding your own little touches. It personalises everything and I dig it. I used broad beans which have just come into season. They are awesome as an ingredient and so versatile. You cook them for three minutes and they're done which helps too. I know anchovies aren't for everyone but if they are good quality and you chop them finely I promise you all it does is add an incredible depth of salty flavour. Try them, don't be shy. 

Stuff you'll need to feed 4:
  • 2 punnets of broad beans
  • 8 anchovy fillets, chopped finely or minced
  • 2 punnets of asparagus
  • About three tablespoons of white wine vinegar
  • A good glug of olive oil
  • Juice and zest of one lemon
  • 2 cloves of garlic, chopped finely or minced
  • Sea salt and black pepper
  • A handful of blue cheese, crumbled
Okay, what to do:

1. In salted boiling water cook the beans and asparagus until done but still slightly crunchy (about 3 minutes).

2. Drain the beans and asparagus and plunge into a bowl of iced water. This stops them from cooking and keeps the awesome green colour. 

3. In a shallow dish, combine the olive oil, the vinegar, the lemon juice, the anchovies and the garlic. 

4. Marinade the beans and the asparagus with the other ingredients for about 30 minutes. 

5. To serve, spoon onto a platter, drizzle with the dressing and crumble on the blue cheese. Garnish with the lemon zest.

This is summer on a plate. Clean, crisp and everything in season. It stole the show last night and would be perfect to eat outdoors for a Saturday lunch. What's that? A glass of South Hill sauvignon blanc? Don't mind if I do. 

Jamie Who

1 comment:

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