Broad Bean and Fennel Salad with Crisp Bacon, Goats Cheese and Mint Dressing
Photography by Aaron McLean.
Serves: 6
INGREDIENTS
2 x 500 gram packets frozen broad beans
1-2 heads fennel, fronds reserved for dressing
100 grams shaved streaky bacon
100 grams soft goat’s cheese
Mint dressing
2 tablespoons lemon juice
finely grated zest of ½ lemon
¼ cup olive oil
2 cloves garlic, crushed
1 teaspoon Dijon mustard
3 tablespoons chopped mint
reserved fennel fronds
sea salt and freshly ground pepper
METHOD
Dressing: Place all the ingredients in a food processor and process until the mint and fennel are finely chopped. Season.
Salad: Blanch the broad beans in boiling, salted water for 2-3 minutes. Cooking time depends on the size of the beans. Drain and refresh in iced water. Peel off the skins and discard. Place in a bowl and toss with half the dressing.
Trim the fennel and cut into quarters. Using a sharp knife or mandolin, slice the fennel as thinly as possible. Place in a bowl and toss with the remaining dressing.
Heat a sauté pan with a little oil and cook the bacon until crisp. Drain on kitchen towels.
To serve: Layer the salad in serving bowls, starting with the fennel, then broad beans, bacon and goat’s cheese. Broad beans can be squashed easily. Layering, rather than tossing everything together, helps keep them whole.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!