My mother and grandmother instilled in me the habit of cooking stewed lentils at least once a week. Also in the middle of the Murcian summer, almost like a challenge to the thermometer and humidity. Over time I have also incorporated legume salads into the weekly summer menu, more appetizing and appreciated when you don’t feel like cooking. but i’ve been making a mistake of which he was not aware. Until now.
As much as we insist on the advantages of cooking legumes at home for reasons of savings, flavor and sustainability, we have to admit that we all use preserves often, and even more so in summer. It is too easy to open a jar of chickpeas to mix with other cold ingredients and improvise a good salad. This gesture, however, can damn the taste of our salads, a mistake that was also repeated even when I did find time to soak and cook the vegetables at home.
So you can get much more flavor
The key to obtaining much more flavor in any vegetable salad is the same one that I already practiced with the potato salad: the heat. It’s something as simple as heat the legumes of a boat or not letting the homemade ones cool down long before assembling the salad, and it can make a world of difference.
The theory is simple; when the legume is hot or warm it will absorb much better the flavors, aromas and textures of the other components of the salad, especially sauces, dressings and spices. It is the same thing that happens when dressing the boiled potato, also when making a Russian salad.
If you have cooked lentils, beans or beans, chickpeas or dried peas, simply try to have the other ingredients of the salad ready, or at least the dressing or vinaigrette, for when you drain the legumes. Let them warm just a bit, because if they are very hot they could break too much when mixing everything.
When using pre-cooked beans, apply some heat by heating them in a low-heat oven or on residual heat, in the pan, or simply in the microwave. Toss with a bit of salt and cover the bowl, so they don’t jump, and use medium power for about 3-4 minutes, stirring a bit halfway through.
After dressing and mixing the hot salad you can serve it warm or already let it cool down and reserve it in the fridge; just be careful not to add heat-sensitive or vinaigrette-sensitive ingredients such as lettuce or other leafy greens until serving, as they will become mushy and limp.
Monix Quick – 6 Liter Quick Pressure Cooker, Size 22 cm, Silver Color (Braisogona M560002)
Photo | timolina on Freepik
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