Bean salad

Cabbage salad with anchovies

• 1 CAN BROWN BEANS
• 200 GRAM FRENCH BEANS, cleaned and halved
• 200 GRAM RUCOLA
• 1 AVOCADO, cleaned and cubed
• 100 GRAM BACON, cubed
• BUNCH OF GREEN ONIONS, chopped
• 3 TBSP OLIVE OIL
• 2 TBSP RASPBERRY VINEGAR
• 1 TBSP MUSTARD
• 1 TBSP HONEY

• 1/2 WHITE CABBAGE, shredded
• 2 TBSP MAYONNAISE
• 2 TBSP OLIVE OIL
• 2 TBSP APPLE VINEGAR
• 2 CLOVES GARLIC, chopped
• HANDFUL PARSLEY, chopped
• 1/2 CAN ANCHOVIES FILLET, halved
• 1 EGG, boiled and cut
• 100 GRAM PARMESAN CHEESE, in thin slices

Mix, for the dressing, vinegar, oil, honey, mustard and pepper and salt to taste. Cook the French beans ten minutes. Fry the bacon 20 minutes; add the brown beans, the French beans, the rucola, the green onions and the avocado. Pour the dressing on top.

This is a Bolivian recipe. On 24 July 1783 Simon Boli­var was born. He helped Bolivia, Colombia, Venezuela and Ecuador to gain their independence from Spain. The four countries celebrate this day in his honour. Click on culinary calendar for more links between cooking and history.

Mix the cabbage with the parsley and the anchovies fillets. Mix, for the dressing, mayonnaise, olive oil, vinegar and garlic and pour this over the cabbage. Distribute egg and cheese on top.