INSALATA DI FAGIOLI E CETRIOLO CON BASILICO E ACETO BALSAMICO or WHITE BEAN SALAD WITH CUCUMBER, BASIL AND BALSAMIC VINEGAR

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The main reason to why I participate in Weekend Herb Blogging almost every weekend is that I like to focus on one particular ingredient (usually herbs but sometimes a slightly unusual vegetable) and then try to make a dish that involves and hopefully is dominated by this particular ingredient. There are so many events out there in the food blogosphere that the thought to try to participate in more than WHB and maybe one or two every month makes me feeling tired. I have become a habitué of WHB because it fits my way of cooking so well and also because I like the idea of food bloggers from all over the world exchanging knowledge and recipes with each other because even if the same sun and the same moon shines over us, there are so many herbs and vegetables in this world and they are used in so many different ways. And there are so many ways to participate, some of us really put a lot of research into it while others present wonderful recipes but we all share the interest in herbs and cooking. I would like to thank Kalyn for starting this event that almost has an encyclopedic width, I’m sure that one could put together a small book about herbs etc just by going through her WHB archive! So don’t forget to check out the round up, this week it is Gabriella at My Life As A Reluctant Housewife who is doing it!

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This week I’m back to basil. Basil is one of my favourite fresh herbs, I love the smell or perfume of it and I think it really adds a lot to a dish if used with the right ingredients. This time I have paired it with cucumber and white beans. I like to experiment with taste and texture combinations but to be honest I didn’t expect much of this one but was I wrong! I really enjoyed eating it, the crunchy cucumber and the creamy beans together with the peppery taste of the basil and the balsamic vinegar which added a hint of sweetness really worked!



INSALATA DI FAGIOLI E CETRIOLO CON BASILICO E ACETO BALSAMICO or WHITE BEAN SALAD WITH CUCUMBER, BASIL AND BALSAMIC VINEGAR

250 g cooked white beans
½ cucumber
As much fresh basil as you want
Vinaigrette: ca 1/3 balsamic vinegar + 2/3 good olive oil
Salt if needed

– Peel the cucumber and slice it really thinly. Put it in a bowl and add the basil that you have either shredded or cut into thin strips.
– Add the beans to the bowl and then the vinaigrette. Mix and check if salt is needed.
– Serve.

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