I’m going to miss all these great vegetables when summer is over. Of course there’ll still be other interesting vegetables in the market but I’ll miss the summer colors. In the summer, if it wasn’t for meat, one could almost turn into a vegetarian Eh, Frugal?
In the U.S., haricot beurre are called wax beans. Butter beans sounds nicer, but then what would we call the beans we call butter beans? Better not to dwell too long on these weighty matters Salad inspiration from Mme. Parret.
Haricot Beurre Salad with Chorizo
1 lb fresh wax beans, steamed
Vinaigrette (oil, vinegar, salt, pepper)
1 chorizo sausage, diced
2 garlic cloves, finely chopped
1 red bell pepper, thinly sliced
1 courgette, made into ribbons
1 tbsp olive oil
Mix the beans with the vinaigrette and set aside. Brown the sausage, drain and set aside.
Quickly saute the garlic, pepper and courgette ribbons in the olive oil until the courgette starts to wilt a little. Add the chorizo and remove from flame.
Mound some beans on individual plates, top with the vegetable and chorizo mixture, sprinkle with parsley and serve.
Wine suggestion: Petit Chablis