See Also: Cooking Club
Ensalada Verde
From Dorothy McNett's recipes at www.dorothymcnett.com. You need to make the vegetable mixture ahead of time to allow it to cool before adding to the salad greens. It is so delicious, worth the wait!
2 tablespoons Spanish white wine
10-12 saffron threads, or 1/4 teaspoon ground saffron
2 tablespoons olive oil
1 small onion or shallot, diced
1 clove garlic, diced
1/4 teaspoon cumin
1/3 - 1/2 cup vegetable or chicken stock
1 bay leaf
2 cups fresh (or frozen) fava beans, or fresh green beans
baby lettuce or other greens, as desired
Soak the saffron in the wine for about 10 minutes to help release the color and flavor. In meantime, heat the oil in a saute pan and then add the diced onion and garlic along with the cumin. Cook and stir 2-3 minutes. Add the saffron and wine, stock, bay leaf and beans. Cook on medium heat about 5-6 minutes to cook the beans and to reduce the liquids. Allow to cool. Remove the bay leaf. Arrange baby greens on a platter and toss on the cooled vegetable mixture. Sprinkle with a little salt and pepper, as desired.
Recipe created 2014-03-25.
