• Basil purée
  • Basil leaves, gently packed 1 qt.
  • Garlic, chopped 3 Tbsp.
  • Lemon zest, finely grated 1 Tbsp.
  • Extra virgin olive oil 3 Tbsp.
  • Chicken or vegetable stock
  • Salt to taste
  • Pepper, freshly ground to taste
  • Salad
  • Gigande or other large white 1 cup
  • shelling bean, such as giant
  • lima, cooked
  • Green beans, tender, young, ½ lb.
  • crisp, cooked
  • Red bell peppers, medium, 2 ea.
  • charred, peeled and cut into
  • large triangles
  • Tomatoes, sweet cherry or pearl, 2 cups
  • halved
  • Olives, green and black, meaty, such 12 ea.
  • as Cerignola
  • Extra virgin olive oil 1/3 cup
  • Lemon juice, fresh 2 Tbsp.
  • Pepper, freshly ground to taste
  • Salt to taste
  • Basil purée
  • Halloumi or Panela cheese, cut into 6 oz.
  • 6 even slices


  1. For the basil purée: Blanch the basil in lightly salted boiling water for about 5 seconds. Remove and immediately plunge it into ice water to stop the cooking and set the color. Drain well, squeeze dry and chop.
  2. To poach the garlic, place the unpeeled garlic cloves in a small saucepan and cover them by an inch of cold water. Bring to a boil, drain, and repeat the process twice more. Remove the husk from the garlic and store well covered in the refrigerator for up to 2 weeks. Add the poached garlic, zest, olive oil, and enough stock to make a smooth purée to a blender with the basil. Season to taste with salt and pepper. Store refrigerated and covered for up to 3 days.
  3. For the salad: Arrange the gigandes, green beans, red peppers, cherry tomatoes, and olives attractively on plates. Whisk the olive oil, lemon juice, salt, and pepper together and spoon over the vegetables. Drizzle a tablespoon or two of basil purée over all.
  4. Over medium heat, grill (or alternately sauté with a little olive oil) the cheese until lightly brown on both sides. Place it on the salads and serve it immediately.

Number of servings (yield): 4

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)