Finocchiona, broad beans and rocket salad

Serving size: 4
Preparation time: 5 minutes
Cooking time: 2 minutes
Ingredients:

12 slices Italian fennel salami (Finocchiona)
200g fresh broad beans (hulled)
150g Matured pecorino sardo (Sardinian ewes cheese)
100g wild rocket

For the vinaigrette:
1 tablespoon of chopped fresh lovage
1 spring onion – sliced
1 teaspoon borage honey
75ml lemon juice
150ml extra virgin olive oil
Salt and pepper to taste


Featured in:
August 2014

METHOD
Blanch the broad beans in a pan of boiling salted water for 2 minutes. Drain and pass the beans in iced water for 5 minutes, then peel them and set aside.

Meanwhile place all the ingredients for the vinaigrette apart from the oil in a blender and puree. Add the oil and season.

To serve, roll the finocchiona, toss the broad beans and rocket with the vinaigrette and slice the pecorino cheese.



Never miss a copy!

Big savings when you take out a subscription.

DOWNTOWN COMPETITION: YOUR GLORIOUS GARDEN IMAGESAre you proud of what you’ve accomplished in your garden or outside space during 2020 & 2021? Have you grown something amazing, built the perfect arbour, created a sumptuous lawn or a snug sunspot packed with beautifully planted pots? Did Downtown Garden Centre help – with the seeds, a fantastic new lawnmower, some luxury garden furniture or smart looking gravel or slate for walkways? You took a photograph... right!? In Spring 2022 we’ll be launching the Downtown Spring Magazine in conjunction with Lincolnshire Life Magazine and we’re looking for a wonderful front cover shot. T&Cs apply. To see full details of Terms and Conditions which apply to entries submitted for this competition go to: www.oldrids.co.uk/spring-garden-competition ... See MoreSee Less

1 week ago  ·