Broad Bean Salad with Pancetta and Sherry Vinegar
The fresh broad bean season seems to be so short, I always feel the need to feast as much as possible when I can, hence this salad. It's good as a first course or to serve alongside other salads in a cold buffet.
Remember, when buying broad beans in the shell you'll need 1 lb (450 g) in weight to get 4 oz (110 g) once shelled.
Serves 4 generously
|4 lb (1.8 kg) young broad beans, shelled|
|4 oz (110 g) sliced smoked pancetta or smoked streaky bacon|
|1 tablespoon chopped mixed fresh herbs (parsley, chives, basil and thyme, for example)|
|2 shallots, peeled and finely chopped|
|salt and freshly milled black pepper|
|For the dressing:|
|2 tablespoons sherry vinegar|
|1 large clove garlic, peeled|
|2 level teaspoons Maldon sea salt|
|2 level teaspoons mustard powder|
|5 tablespoons extra virgin olive oil|
|freshly milled black pepper|
|Need help with conversions?|
This recipe is taken from How to Cook Book Two
Begin this by pre-heating the grill to its highest setting for 10 minutes or so, then place the pancetta (or bacon) on a piece of foil and grill it 3 inches (7.5 cm) from the heat for about 4 minutes; it's important to get it really crisp.
Then, as soon as it's cool enough to handle, crumble it into tiny pieces.
Now place the shelled beans in a medium saucepan, add a level teaspoon of salt and pour in enough boiling water to barely cover them. When they come back to the boil, put a lid on, turn the heat down and simmer them gently for about 5 minutes. It's very important not to overcook them, so a timer would be useful here.
While they're cooking, make the dressing by first crushing the garlic and salt with a pestle and mortar until it becomes a creamy paste, then work in the mustard powder and follow this with the vinegar and a generous amount of coarsely milled black pepper.
Next add the oil and give everything a good whisk.
When the beans are cooked, drain them in a colander, then place them in a serving bowl, toss them in the dressing and give it all a good stir.
Now sprinkle in the pancetta, herbs and chopped shallots, taste to check the seasoning, give everything one more good mix, then cover the bowl with a cloth and leave aside for a couple of hours so the beans can absorb all the flavours.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
This marvellous recipe exploits that wonderful culinary marriage of pork and beans, here coupled with a creamy spring onion and chive sauce. We defy anyone not to love it!
This light, fluffy green purée would be an excellent accompaniment to any pork or bacon dish, and is a lovely partner to some good pork sausages.
Asparagus should be enjoyed as often as possible during its short season and this is one of the finest ways of doing so: a risotto made from asparagus, broad beans, spring onions and chives – a real taste of early summer.
I like this made with penne, but wholewheat macaroni makes a good alternative. The courgettes can be replaced with leeks, broad beans or broccoli sprigs and, for a vegetarian, in addition to these the bacon can be replaced by mushrooms.
Make the most of summer beans and other vegetables in this gorgeous vegetarian recipe which can be eaten on its own or as an accompaniment. And if the weather is less than kind, you can serve it warm instead of cold as a salad.
Most Popular recipes
- Salade Nicoise
- Roasted Vegetable Couscous Salad with Harissa-style Dressing
- Tomato, Mozzarella and Basil Salad
Win a Panasonic breadmaker and a supply of Carr's flour
4th term cookery school
07 Mar 2014 11:23
|Cookery School Webchat with Delia||
06 Mar 2014 08:40
07 Mar 2014 08:43
|Food and travel||
03 Feb 2014 19:58
Chocolate Beetroot Cake
19 Feb 2014 08:56
|Can Anyone Help?||
06 Mar 2014 23:42
20 Feb 2014 13:40
05 Mar 2014 17:43
28 Feb 2014 18:49