- 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.
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.