Читать книгу The New English Kitchen: Changing the Way You Shop, Cook and Eat - Rose Prince - Страница 114

To eat with cold meat, such as ham, pork, chicken or beef.

Serves 4

6 shallots, sliced

6 tablespoons olive oil

2 cans of butter beans, drained

the leaves from 2 bunches of watercress (the stalks can be

reserved for soup)

sea salt and freshly ground black pepper

In a saucepan, stew the shallots in the oil for about 2 minutes to remove their raw aroma. Add the beans, remove from the heat and leave to steep in the shallot-flavoured oil until cold. Season to taste and add the watercress, stirring the salad well.

This salad will keep in the fridge for a week – the watercress will wilt but it will still taste lovely. Again, this goes against standard food-safety advice but I check it, smell it, and look for any bubbles or bad signs.