Ingredients (for 2 people):
- 1 jar of Emperatriz Baby Broad Beans in Extra Virgin Olive Oil (212 ml).
- 1 jar of Emperatriz Bonito del Norte Loins MSC in Olive Oil (212 ml).
- 1/2 jar of Emperatriz Roasted Whole Piquillo Peppers (212 ml).
- Optional: Emperatriz Borettana Onions in Balsamic Vinegar for a crunchy touch.
- A few leaves of fresh arugula or lamb's lettuce.
- Flaked salt and black pepper to taste.
Preparation:
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Prepare the base: Arrange a light bed of arugula or lamb's lettuce on a plate or platter.
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Warm the broad beans: Pour the contents of the baby broad bean jar (including some of its high-quality olive oil) into a small skillet and warm slightly over low heat for 1 or 2 minutes. No need to cook them, just take the chill off to highlight their artisan flavor.
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Assemble the salad: Distribute the warm broad beans over the green base.
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Add the peppers: Cut the piquillo peppers into thin strips and place them decoratively over the beans.
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The touch of the sea: Top the dish with the Bonito del Norte loins, trying not to flake them too much to appreciate their firm and juicy texture.
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Final touch: If you want a sweet and sour contrast, add a couple of sliced Borettana onions. Season with a bit more of the oil from the beans if needed, a pinch of flaked salt, and freshly ground pepper.
Suggestion: Serve immediately while the broad beans are still warm. It's an ideal dish for a quick yet healthy and sophisticated dinner, true to the "preserving the essential" spirit of Emperatriz.
Enjoy it!
