Author Notes
Here is a lighter dish for those terribly hot summer days. Please note, you can substitute the lima beans for any legume which is in season. Enjoy! —homebytherange
Ingredients
- For the Salad
-
1/2 bunch
arugula
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1/2 bunch
watercress
-
1/2 pound
frozen organic lima beans or snap peas
-
2 tablespoons
olive oil
-
Salt to taste
-
1 teaspoon
red pepper flakes
-
1/2 cup
cold press extra virgin olive oil
-
3 tablespoons
fresh lemon juice
-
1 1/2 teaspoons
dijon mustard
-
salt to taste
-
pepper to taste
- Bread & Gremolata
-
Crunchy Bread (I use filone)
-
1
lemon
-
1/4 cup
finely chopped fresh parsley
-
2-3
cloves of minced garlic
Directions
-
For the lemon vinaigrette, mix lemon juice, dijon mustard and seasoning in a small bowl until incorporated. Slowly whisk in extra virgin olive oil until emulsified, refrigerate.
-
For the gremolata, finely grate rind of 1 lemon. Transfer to small bowl. Mix in parsley and garlic, refrigerate.
-
For the salad, trim and clean the watercress and arugula. Clean by soaking and allowing the grit to fall to the bottom of the bowl. Rinse approximately 2 to 3 times or until all grit is removed. Dry the watercress and arugula really well using a salad spinner or towels and set aside.
-
For the beans/peas, heat a saute pan with 2 tablespoons of olive oil over a medium flame. Add lima beans/snap peas and roasted red pepper flakes. Saute for 5 to 10 minutes until peas are just heated through, set aside.
-
To plate, cut 1/2 inch slices of bread and toast until golden brown. Spread gremolata on top of bread. Add lima beans/snap peas to top of bread. Toss watercress and arugula with a few teaspoons of the lemon vinaigrette, do not over dress the greens. Serve with shaved San Tumas Valtellina (a hard goat cheese from Italy). Note, if San Tumas Valtellina is unavailable you can use a firm to hard pecorino as a substitute. Enjoy!
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