A new version of an old and beloved salad with fried bread and haricot beans.
This is a new version of an old and beloved salad with fried bread and haricot beans.
Containing less calories, this version replaces the oily fried bread with crunchy Bon Chance bread crisps, and the high in calories mayonnaise with a dressing from garlic and parsley. Similarly as in making the pesto sauce, the dressing for this salad must be mashed in a mortar with a pestle or in a blender together with the cold pressed rape oil. Then natural apple juice is added to give it freshness and liquidity.
1 glass of boiled haricot beans
150 g of smoked fermented cheese ‘Medžiotojų’
50 g of ‘Bon Chance’ bread crisps with garlic
4 cloves of garlic
4 spoons of cold pressed rape oil
2 spoons of natural apple juice
A couple of fresh parsley twigs
A pinch of salt and ground black pepper
Put the dried haricot beans into water and leave them to soak overnight. Before cooking, wash them in cold running water and then cook them until the beans become soft. At the very end of cooking, add salt.
Grate the cheese through a large-hole grater. Cool the beans and then mix them with the grated cheese.
Mash the garlic in a mortar together with salt and parsley until it becomes puree-like (just like while making the pesto sauce, it can be done with an electronic blender). Pour the rape oil slowly in while mashing and stir, until the sauce become homogeneous. Liquidize the dressing by mixing some apple juice in and season it with ground pepper.
Then pour the ready dressing on the haricot beans with cheese and mix it well. After putting the salad on the plates, strew on some Bon Chance bread crisps, crushed into large pieces with your hands, and the leftover parsley.