Butter Beans in Caper Vinaigrette
JUDIONES EN VINAGRETA DE ALCAPARRASThis summer salad, featuring butter beans, smoked salmon, and trout in a caper vinaigrette, is a refreshing delight. If you can find judiones or pochas, the large broad beans from Castilla and La Rioja, use them for an authentic touch; otherwise, butter beans work beautifully.
Ingrediënten
MAKES 4 SERVINGS
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon white wine vinegar
- Kosher or sea salt
- Freshly ground black pepper
- ⅛ teaspoon sugar
- One 15-ounce can butter beans, drained
- One 1-inch wedge sweet onion, such as Vidalia, slivered
- 2 teaspoons capers nonpareil preferred, rinsed and drained
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1 teaspoon finely chopped fresh dill
- 8 ½-inch squares thinly sliced smoked salmon
- 8 ½-inch squares thinly sliced smoked trout fillet, skinned
Instructies
- In a medium bowl, whisk together the olive oil, white wine vinegar, salt, pepper, and sugar.
- Gently stir in the drained butter beans using a flexible rubber spatula.
- Fold in the slivered onion, capers, parsley, dill, smoked salmon, and smoked trout.
- Let the salad sit for at least 1 hour to allow the flavors to meld.
Notes / Tips / Wine Advice:
Serve the butter beans in caper vinaigrette at room temperature. Alternatively, refrigerate for at least 2 hours and serve cold. Enjoy this refreshing and flavorful summer salad!
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