White bean and pickled fennel salad with hazelnut crumb
We start by finely slicing fennel and pickling overnight in a mixture of white wine vinegar, water, sugar and peppercorns, then simmer white beans until tender and mix with olive oil, salt and a little kick of dried chilli. For the dressing, we blitz parsley, lemon juice, vinegar and olive oil, with a bit of Dijon mustard and honey. But what makes this salad truly special is the toasted sourdough and hazelnut pangrattato, (an Italian trick of using up stale bread by toasting it and turning into crunchy breadcrumbs, as a 'poor man's Parmesan'). It's a little like a savoury praline - so delicious!!
Great northern beans, water, fennel, white wine vinegar, flaked chilli, pepper, sugar, olive oil, salt.
Dressing: olive oil, parsley, honey, Dijon mustard, lemon juice, salt, white wine vinegar.
Hazelnut crumb: white sourdough, hazelnuts, olive oil, fennel seeds, salt.
Frozen product. Once defrosted, consume within 48 hours.
Defrost fully. Toss the white beans and fennel with a handful or two of fresh salad leaves. Drizzle with the parsley dressing and mix together well. Serve sprinkled with the hazelnut crumb.