EASY STEAMED SPRING SALAD WITH RUNNER BEANS, RADISHES AND AVOCADO DRIZZLED WITH BALSAMIC VINEGAR & OREGANO or UN SEMPLICE INSALATA AL VAPORE DI TACCOL
Living in Italy has changed my life. Well that seems pretty obvious and it would be sad if it hadn’t. What I mean is that it has changed how I behave and react, how I perceive myself and others and above all how I eat and perceive food. You can say many things about Italians but you can hardly call them shy and for a shy Swede it has been very liberating to live in a place where people aren’t ashamed of themselves and what they do. A vast field of life opens up before you! You are supposed to grab your space and enjoy it and this has given me a better self confidence. That and growing older. And then we have what in Swedish is called ‘outsidership’, don’t know if one can say so in English, this is something that I most of the time relish in the sense that I don’t have to get caught within a specific social framework because I am a foreigner anyway, I will never be able to fit in perfectly. Sometimes it makes me feel a bit lonely but I would probably feel like that anyway. And then the food, I can still feel awe in front of the Italian food tradition, it’s so rich and there’s such a profound knowledge about ingredients and how to use them, changing from region to region. And the incredible interest Italians have for food and how nice it is to share food with them! The pleasure and satisfaction of sharing a meal with someone who really feel and care about what it tastes like and then to get the approval from those eating what you have cooked-that is unbeatable, only to be beaten by being a guest at the table of a good cook!
EASY STEAMED SPRING SALAD WITH RUNNER BEANS, RADISHES AND AVOCADO DRIZZLED WITH ACETO BALSAMICO AND OREGANO or UN SEMPLICE INSALATA AL VAPORE DI TACCOLE, RAVANELLI E AVOCADO CON ORIGANO E ACETO BALSAMICO
fresh runner beans or taccole
cucumber in very small dice or whatever it can be called
a small sprig of fresh oregano, chopped
extra virgin olive oil
– Cut the broad beans into pieces (2,5 cm/1 in) and slice the radishes. Steam the beans for about five minutes before adding the radish and then steam on for no more that 3 minutes, probably less, we want to have some fresh crunch in this salad.
– Slice the avocado.
– Mix olive oil, balsamic vinegar, salt and the chopped oregano.
– Put the beans and the radishes on the plates, arrange 3-4 slices of avocado on top, sprinkle diced cucumber over it all and drizzle the vinaigrette over before serving