Ingredients
-
2
-
2
-
250
-
250
-
8
-
-
1
-
1
-
1
-
1
-
3
-
2
-
-
-
Directions
Fennel, Pea and Broad Bean Salad, 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 , Wow! This is a very elegant looking salad that tastes wonderful It is crunchy with many different flavors and textures I thoroughly enjoyed this
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Steps
|
1
Done
|
Trim the Fennel, Cutting Off the Base and Removing the Coarse Outer Layer of Leaves. |
|
2
Done
|
Cut Each Bulb in Half Lengthways, Then Slice as Thinly as Possible, Using a Mandolin or a Sharp Knife. |
|
3
Done
|
Place in a Large Bowl of Iced Water and Leave to Soak For About 10-15 Minutes to Crisp Up. |
|
4
Done
|
Boil the Eggs, (the Yolks Should Be Set but Still Quite Soft) Drain, Then Refresh in a Pan of Cold Water. |
|
5
Done
|
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. |
|
6
Done
|
Drain and Refresh in a Bowl of Iced Water. |
|
7
Done
|
For the Dressing, Whisk All the Ingredients Together in a Bowl, Seasoning With Salt and Pepper to Taste. |
|
8
Done
|
Drain All the Vegetables and Mix, Pour Over the Dressing and Toss Well. |
|
9
Done
|
Shell the Eggs, Then Cut Into Quarters Lengthways. |
|
10
Done
|
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. |
|
11
Done
|
Break the Crispy Parma Ham Into Smaller Pieces and Scatter Over the Salads, Sprinkle With Pepper and Serve. |
