I feel like we’re stuck on a rut lately. We’re so busy during the week that by the time the weekend rolls around we’re too tired to do anything. We don’t go out as much as we used to nor are we doing as many projects. I know this is in part because it’s wintertime, which makes me want to stay in under a blanket as long as I can… hopefully things will get more exciting in the following weeks. One thing we did do this weekend, though? Saw Argo and liked it. I also want to see Silver Linings Playbook. Maybe this way I’ll have an opinion by the time the Oscars roll around. Anyone have any movie recommendations? Oh and I also started on the stencil for the living room accent chair, but I’ll need a few more days to finish it.
As for the recipe, today I bring you guys a warm salad. It’s a dish Andoni has made a few times lately and we really enjoy it: steamed green beans with hard boiled eggs and potatoes, all served warm and drizzled with a vinaigrette. Very easy to do and perfect for a light lunch. No quantities in the ingredient list because, well, it’s just a salad after all.
Green Bean Salad
- Green beans
For the vinaigrette
- 2 parts olive oil : 1 part vinegar (for example cider vinegar)
- Onions, very thinly diced
- Red and green bell pepper, very thinly diced (note: we didn’t have red bell pepper when we prepared it this time but I think it adds great color to the dish)
Fill a medium sized pot with water and set the water to boil. Add some salt and boil the potatoes for approximately 20-25 minutes, depending on size. Remove potatoes from the pot and let them cool a bit before removing the skin. In the same water, hard boil the eggs (approximately 10 minutes). In the meantime, cut the green beans in julienne and steam them, anywhere from 5-10 minutes, depending on how cooked you like them. Prepare the vinaigrette by mixing 2 parts olive oil to 1 part vinegar in a jar with a lid, adding the diced onion and bell pepper, then shaking the jar.