August 18, 2015 by Joanne T Ferguson
You will come to see that a simple, but elegant salad, can be served as a canape, as a first course, or even a meat accompaniment.
Canapes are usually decorative finger foods aka one bite delights and are often served during cocktail hour.
If you use your imagination today, you can imagine some of these big butter beans aka habas grandes sitting on top of a toasted baguette slice!
I think that too would be very nice!
For those who have been following my blog, would know how excited I get about fun, food challenges and this week’s Salades et Vinegrette challenge via the I Heart Cooking Clubs was no exception!
In its simplicity, a salad is “a dish consisting of small pieces of food,” that “can sometimes be mixed with a sauce or dressing.”
In case you missed it this week, did you know Chef Jacques Pepin was named as the very first recipient of the Julia Child Foundation?
Chef Jacques Pepin and Julia Child were not only cooking partners, but good friends with accolades from the Foundation that Jacques is someone “who believes in teaching others about food and wine.”
Despite Chef Jacques Pepin suffering a stroke in March, he is still going strong and will receive his award at a gala at the Smithsonian National Museum of American History in Washington D.C. in October.
I thought we could have a bit of fun here today!
When I was little, we used to play a child’s game and YELL:
“Hail Caesar! I want my salad today!”
Looking back, I think it was a ploy by my mum and my friend’s mums to want us to eat salad, in particular, a Caesar salad, as we knew where the salad came from; or so we thought!
Please say you are laughing “with” me!
Did you also think Caesar salad was created and or associated with Julius Caesar, the famous Roman Emperor?
For those who may not know or perhaps have forgotten, Caesar Salad, which consists of salad greens with a garlic vinaigrette dressing is attributed to Caesar Cardini, a restaurateur that created it in Tijuana, Mexico in 1924 on the Fourth of July weekend.
Image Courtesy of Inspirationonline.com
The International Society of Epicures in Paris once voted the Caesar Salad
as the “greatest recipe to originate from the Americas in fifty years.”
Interestingly, the salad was created because Caesar was running low on food and actually put together this now famous salad from food that was left over in the kitchen!
The original recipe included romaine, garlic, croutons, and Parmesan cheese,
boiled eggs, olive oil and Worcestershire sauce and was served tableside.
“When the salad dressing was ready, the romaine leaves were coated with
the dressing and placed stem side out, in a circle and served on a flat dinner plate,
so that the salad could be eaten with the fingers.”
While Jacques Pepin has many wonderful salad and vinaigrette recipes, I chose to make Jacques Butter Bean Canapes.
Jacques made this recipe via his television cooking show Episode 201: Viva Espana!
But I decided to add a twist!
- 1 can (15.5 ounces) drained butter beans
- 2 tablespoons Dijon mustard (original recipe calls for 1 tablespoon); adjust for personal taste
- 3 tablespoons finely chopped red onion
- 2 tablespoons finely chopped parsley
- 1 teaspoon finely chopped garlic
- 3 tablespoons grapeseed oil
- salt and black pepper to taste
- Radicchio leaf known as Italian chicory for presentation
- Baguette slices, toasted with garlic, butter, toasted anchovy crumbs; small cubed
- Mix together all ingredients up to and including salt and pepper.
- Mixture is best when allowed to marinate for a t least an hour if not more.
- Place butter bean salad in the radicchio aka Italian chicory for presentation and top with toasted baguettes pieces crumbed and ENJOY!
Hands up, who would like to try this butter bean salad today?
Are you a fan a butter beans?
Do you think the butter bean salad would go nicely with the crunch and texture of the toasted baguette with butter, garlic and crumbed anchovy?
What Is different about this butter bean salad today?
This delicious recipe that has been re-created added a dash of home cook creativity!
I am sure Chef Jacques Pepin would be smiling today knowing his recipe was the total inspiration for my dish!
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