Asparagus and Lima Bean Salad
This salad is fresh and hearty at the same time; the arugula leaf has a slight peppery flavor that is a great base for the lima beans and asparagus, all complimented by the intense and fragrant flavors of Preserved Moroccan Lemons.
Wash and soak the lima bean in cold water for 2 hrs. Then place beans in a pot covered with water plus add an additional 3 cups of water. Bring to a boil and reduce heat to medium for 20 minutes. Taste the lima beans to ensure they are tender on the inside, but not mushy. Drain the water from the beans leaving them in their juices. Set aside and let them cool completely down.
In a deep pan, bring water to boil on medium heat and add asparagus, let simmer for two minutes. Remove and place in an ice bath to cool down immediately.
In a serving platter arrange the arugula as a base, then add the lima beans in the center and then cut the asparagus in the middle and place on top.
To make the dressing, use one quarter preserved lemon and slice thinly and place in a bowl, add a tablespoon of the lemon juice from the jar and the olive, whisk together then add cracked black pepper.
To serve, drizzle the dressing evenly on top of the salad.
Rony Zibara
Editor-In-Chief and the gourmand-gourmet behind Poetry of Food; a food memoir which has been in preparation since he was a child. His earliest memories are in the kitchen with his mother cooking French and Lebanese dishes, and with his South American grandmother making Spanish dishes as the cook prepared a repertoire of salsas and sauces. Having grown up in Beirut and lived between Paris, Toronto and now New York, Rony’s food and travel experiences have always been part of his personal cuisine. An avid storyteller, he believes it’s not about the size of the catch, but about the day. It’s the experience, the setting, the people, and most importantly, the ingredients that turn the meal and the flavors into a memory. While not a professionally trained chef, Rony is a cook by all counts; his life revolves around the culinary joys of food, searching out new ingredients, new recipes, and new cultures. And while he loves the restaurant scene, he is not an obsessed follower. Rony’s food passions lie in the poetry of the everyday meal and not in the pursuit of the absolute ‘best’ or perfect meal. His extensive career in innovating and branding new products and experiences has been a great support and backdrop for his passions in food culture and is evident in the overall design and presentation of this food memoir.