insalada.

I am a firm believer in the saying, “You are what you eat.”  Unless it’s some sort of special occassion, I am always very concious of what I am putting in my body.  I’m a huge fan of refreshing salads which is why I was delighted to stumble across the Fava Bean Salad With Pecorino and Asparagus, alla Sophie Dahl.
{Photo via Express Night Out}
The receipe is as follows:
(Serves 2)
» 1 cup of baby asparagus tips

» 1 cup of cooked fresh or frozen baby Fava (broad) beans, skins removed (If fresh, they will need to be blanched to remove the skins. You can also use the same amount of drained and rinsed canned beans.)

» A small handful of fresh mint, finely chopped

» 3 tablespoons of good-quality olive oil

» Salt and pepper

» 1/2 cup of pecorino cheese, shaved
Put the asparagus in a pan of boiling salted water and boil for 2-3 minutes. Drain and rinse under cold water.
Place the beans and asparagus tips in a small salad bowl and add the mint. Pour on the olive oil and add some salt and pepper. Add the cheese.

Simply delicious!
I will definitely be picking up, “Miss Dahl’s Volumptuous Delights”, by Sophie Dahl.  I love her attitude towards food, and the message she sends in terms of body.  It’s ok to eat a piece of cake ladies.  Just don’t eat the entire thing.
  Duh.
{Photo via Express Night Out}
Beautiful huh?
-N. xx

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