I take this for lunch at school quite often, and when the kids come back after eating (I always eat and work in my room), they always know what I've had. Smells wonderful.You can use any
white beans for this -- I buy tinned organic Haricots. Allow a tin for every two servings. Rinse and drain the beans well, then toss with one clove crushed garlic, 2 Tbsp
olive oil, a few
fresh basil leaves, a tsp. of
lemon juice, some
sea salt and freshly
ground pepper, and about 10
kalamata olives, torn in half. (In summer, I add local tomatoes.)
That's it -- could
not be easier. Good as a side dish, or as lunch. You can also tear up a few strips of
prosciutto and add it to the salad. And perhaps a shaving or two of
parm or asiago?
Variations . . .
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.