Fennel, Pea and Broad Bean Salad Recipe
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.food.com.
Cooking tools:
- Mandoline
- Chef's knife
- Cutting board
- Mixing bowl
- Pot
- Saucepan
- Colander
- Whisk
- Nonstick skillet
- Spatula
- Measuring spoon
- Stove
- Plate
Ingredients
- 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
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