European
Greece - Side Dishes
Αμπελοφάσουλα με Λαδολέμονο (Ampelofasoulia Salad)
Chef's Menu Description
Tender young black-eyed pea pods or yard-long summer green beans blanched tender and dressed warm with an emulsion of Greek extra virgin olive oil, lemon juice, and sea salt.
Ingredients
- • 500g fresh tender ampelofasoulia (string/cowpea pods), topped and tailed
- • 5 tbsp Greek extra virgin olive oil
- • Juice of 1 fresh lemon, 1 small clove garlic minced (optional)
- • Flaky sea salt (αλάτι χοντρό) and freshly ground black pepper
Preparation Steps
1
Phase 1
Drop trimmed bean pods into a large pot of boiling salted water. Cook for 6-8 minutes until tender yet retaining a lively snap. Drain thoroughly.
2
Phase 2
In a jar or bowl, whisk olive oil, fresh lemon juice, garlic, and sea salt vigorously until an opaque, creamy dressing forms.
3
Phase 3
Transfer warm beans to a serving dish and pour the ladolemono dressing over immediately so the beans absorb the citrus oil.
4
Phase 4
Finish with flaky sea salt and serve warm or at room temperature alongside grilled fish or meat.