Ingredients
Serves 4
- 200 g cannellini beans
- 40 g Appenzeller® Black Label
- 3 tbsp chopped red onions
- 1 dl chopped pistachios
- Herb oil:
- 1 1/2 dl rapeseed oil (not cold pressed)
- 1 bunch of fresh herbs (parsley, basil, sage)
- 1 garlic clove, minced
- fresh lemon juice
- salt
- For garnishing:
- zest from ½ lemon
- fresh sage
- salt and black pepper
- fresh lemon juice
Preparation
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To prepare the herb oil, heat the canola oil to 65°C. (By heating the oil, as much color and flavor possible are extracted from the herbs.)
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Mix the warm oil with the herbs and garlic in a mixer or blender. Season to taste with some lemon juice and salt. Let cool.
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Rinse the beans and drain in a colander.
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Finely grate the Appenzeller®, preferably with a Microplane-grater.
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Place beans, cheese, red onion and pistachios on a serving plate. Carefully mix with the herb oil.
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Garnish with lemon zest, sage, salt, pepper and drizzle with lemon juice on top.
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Enjoy this flavorful salad as is, or served on slices of bread.
Bon
Appétit
Appétit
