Broad Bean and Fennel Salad with Crisp Bacon, Goats Cheese and Mint Dressing

, from Issue #20. August, 2015
Photography by Aaron McLean.
    Broad Bean and Fennel Salad with Crisp Bacon, Goats Cheese and Mint Dressing

    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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