普羅旺斯的天空下 Living in Provence

此沙拉為慢烤香料羊腿佐白酒肉汁的邊菜之一, 也很適合搭配其它紅肉類主食。

650公克 現剝的蠶豆* (帶莢重約1.2公斤)
1條 有機長型 (telegraph cucumber) 黃瓜, 切小丁
3-4條 有機紅蘿蔔, 去皮、刨絲
數片 (我用了12片)有機薄荷葉, 切細絲

*蠶豆從豆莢取出後, 放入沸鹽水中燙1-2分鐘、沖冷水、瀝乾, 再剝去外皮。照片請看義式燉飯 - 春天版 (外加香煎鮮扇貝)。

 

1.  將所有材料放入一大碗中, 薄荷葉除外

 
油醋沙拉醬的部份:

1條 青蔥, 切碎
½顆 檸檬汁
2茶匙 紅酒醋
1小撮鹽之花
你最好的特級橄欖油, 約100ml


將所需的材料放入一小玻璃罐, 使力搖至乳化即可。放置一旁備用。

2.  將油醋沙拉醬倒入沙拉並拌勻

3.  薄荷葉絲於最後呈盤時拌入 (過早加入的薄荷葉絲會被油醋沙拉醬中的檸檬汁煮熟, 進而略帶苦味且變黑)

English Version:

Fresh broad beans, organic carrots and mints salad

This light and minty salad was served as one of the accompaniments to our Easter lamb roast.  It also goes well with other grilled red meats.

650g  freshly shelled broad beans* (about 1.2 kg unshelled)
1 organic telegraph cucumber, diced
3-4 organic carrots, peeled and shredded
some organic mint leaves, finely shredded

* Preparation for the broad beans:  blanch the shelled beans in salted boiling water for 1-2 minutes.  Rinse under cold water and drain.  Peel the outer skin and set aside until ready to use.  Please refer to "Spring risotto with seared fresh scallops" for pictures.

1.  Place all ingredients, except mint leaves into a large mixing bowl.

For the vinaigrette dressing:

1 green onion, finely chopped
juice of ½ lemon
2 teaspoons red wine vinegar
a pinch of fleur de sel
about 100 ml of your best quality of extra virgin olive oil

Place all the required ingredients into a small jar and shake to emulsify.  Set aside until ready to use.  

2.  Pour the vinaigrette dressing over the salad and mix well.
3.  Mix in the shredded mint leaves when ready to serve.