Monday, 23 April 2012

Cannellini, cucumber & dill salad

I am back! I am back with some new cookbooks. I did not cook at all during my break in Poland; I was spoiled by my family and friends, they have cooked for me.

I was also given some fantastic cook books such as “Nepal cook book” from friends who came back from Nepal not long time ago and Magdalena from Tasty Colours blog (that I highly recommend if you are interested in Polish cuisine – it is in English!) gave me Julia Child’s book – an absolute classic, I am sorry but I am not sure about the English title, it is general cook book with many classic recipes ant useful tips.

I also bought myself chunky cookbook about Polish regional cuisines. It has over 1000 recipes from different regions and I think this will help me to get more ideas about versatile Polish cuisine.

I found today’s recipe in this book, but I have changed it slightly. As much as I love garlic I thought it was rather mad to use whole garlic bulb in raw salad, also in my opinion the dressing based on the water was rather strange idea to go with a cucumber salad, as this is quite water vegetable already. So this is my take on this salad that suppose to come from Warmian-Masurian (PL Mazury i Warmia) region (North East, beautiful lake district). 


Serves 3-4

300g white beans, soaked and cooked (I used cannellini)  
1 cucumber, peeled and diced  
2 tbsp fresh dill, chopped
1 large garlic clove, peeled  
3 tbsp extra virgin olive oil  
½ level tsp of salt  
freshly ground black pepper

Mix the beans, cucumber and dill in a large bowl.

Roughly slice the garlic and place in the mortar with the salt. Crush using a pestle until smooth then add the olive oil and mix well. Add the dressing to the salad and mix well. Season with some pepper. Chill before serving.


Please, feel free to leave a comment. Thank you!