Fennel Pea And Broad Bean Salad Recipes

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FENNEL, PEA AND BROAD BEAN SALAD



Fennel, Pea and Broad Bean Salad image

We had this salad as an appetizer at a diner party. My friend Samantha told me it was a Gordon Ramsay recipe. I am not a big Ramsay fan but think this salad is fab! So here it is to share...as far as I could tell the only thing Sam did different was giving us one egg each (quatered) Gordon says in his recipe to simmer the eggs for 9 minutes, seems a bit long to me, use your own judgement.

Provided by PetsRus

Categories     Lunch/Snacks

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 medium fennel bulbs
2 large eggs, at room temperature
250 g podded broad beans
250 g peas, thawed if frozen
8 parma ham slices
1 small garlic clove, peeled and crushed
1 teaspoon fine sugar (to taste)
1 tablespoon lemon juice
1 tablespoon coarse grain mustard
3 tablespoons extra virgin olive oil
2 tablespoons dill, roughly chopped
sea salt & freshly ground black pepper (to taste)

Steps:

  • Trim the fennel, cutting off the base and removing the coarse outer layer of leaves.
  • Cut each bulb in half lengthways, then slice as thinly as possible, using a mandolin or a sharp knife.
  • Place in a large bowl of iced water and leave to soak for about 10-15 minutes to crisp up.
  • Boil the eggs, (the yolks should be set but still quite soft) drain, then refresh in a pan of cold water.
  • Bring another pot of water to the boil, add the broad beans and blanch for 1 minute, then add the peas and return to the boil, blanch for another 3 minutes until the peas and broad beans are tender.
  • Drain and refresh in a bowl of iced water.
  • For the dressing, whisk all the ingredients together in a bowl, seasoning with salt and pepper to taste.
  • Drain all the vegetables and mix, pour over the dressing and toss well.
  • Shell the eggs, then cut into quarters lengthways.
  • When ready to serve, heat a tiny drizzle of olive oil in a non-stick pan and fry the Parma ham slices until golden brown and crisp, turning once. Divide the salad and eggs among serving plates.
  • Break the crispy Parma ham into smaller pieces and scatter over the salads, sprinkle with pepper and serve.

Nutrition Facts : Calories 591.6, Fat 30.3, SaturatedFat 8.1, Cholesterol 219.8, Sodium 2989.4, Carbohydrate 35.6, Fiber 12, Sugar 5, Protein 44.6

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