Recipes

a recipe from our lifestyle editor’s cook book

To score brownie points at the office

Here at the office we work with lunch rotation schedule. One every so often it’s my turn to cook for the others. Ha! My favorite day evidently. I make sure to type my articles as fast as I can before I rush over to the grocery store where I wander around and fill my cart with everything I come across that I like. Goats cheese, nectarines, crackers, real peanut butter, lots of veggies, different spreads and fresh eggs. When I make lunch, I go all out. I make sure to deck the table with cute bowls and plates and make sure to make a salad that’s big enough for people to take seconds around that 4 o’clock slump in the afternoon. This week I made a recipe out of my newly released cookbook (it’s only in Dutch guys, sorry!) and it was a success. So hereby my recipe for you guys, it’s easy peasy. Just as I like it.

Butter bean salad with chunky tuna

What you need for 4 people:

For the salad

•   2 red unions, chopped in thin rings

•   2 hardboiled eggs

•   400 g butter- or lima beans

•   1 can of tuna in olive oil (ca. 185 g)

•   extra-virgin olive oil

For the vinaigrette

• 1 tea spoon of mustard
• salt and pepper
• 1 table spoon of red wine vinegar
• 3 tea spoons of extra-virgin olive oil
• 1 table spoon of cappers
• 1 handful of chopped up parsley
• 1 splash of buttermilk

How to make the vinaigrette

You start off with a tea spoon of mustard for the vinaigrette and you place it in a town that will be big enough for the rest of the salad. Add some salt, pepper and vinegar. Then add the olive oil and mix it all together so that it forms one substance. Then add the cappers and parsley and end it with a splash of buttermilk.

How to make the salad

Fry the union rings in a pan until they are limp and translucent. Then take the two hardboiled eggs and mash them and mix them with the beans. Add the union rings and beans to the vinaigrette, toss everything together and set it aside. This way the vinaigrette has time to be absorbed by the beans. Then put everything onto a nice big plate. Open up the can of tuna, add some olive oil and mix it all with the beans. Then add the mashed eggs on top and serve it directly.