You’ll need to begin this recipe a day ahead to soak the beans.
Borlotti bean, calamari and salami salad with fennel seed dressing
Australian Gourmet Traveller recipe for borlotti bean, calamari and salami salad with fennel seed dressing.
- 25 mins preparation
- 50 mins cooking plus soaking
- Serves 4
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Ingredients
- 250 gm dried borlotti beans, soaked in cold water overnight, drained
- 2 tbsp olive oil
- 100 gm fennel salami, thinly sliced
- 600 gm calamari, cut into triangles, scored
- ½ cup loosely packed flat-leaf parsley, coarsely torn
- ½ radicchio, leaves separated coarsely torn
- 2 tbsp rosemary, coarsely chopped
- 1 long red chilli, thinly sliced
Fennel seed dressing
- 1 tbsp fennel seeds
- Finely grated rind and juice of 1½ lemons
- ½ garlic clove, crushed
- 60 ml extra-virgin olive oil (¼ cup)
Method
Main
- 1Cook borlotti beans in boiling water until tender (35-40 minutes). Drain and set aside to cool.
- 2For fennel seed dressing, dry-roast fennel seeds in a frying pan over medium heat until fragrant (30 seconds), transfer to a mortar and pestle and allow to cool slightly. Coarsely crush fennel seeds, then add remaining ingredients and stir to combine.
- 3Heat oil in a large frying pan over medium-high heat. Add salami and turn occasionally until crisp (3-4 minutes). Remove with a slotted spoon and transfer to a tray lined with absorbent paper. Add calamari to pan (be careful, hot oil will spit), season to taste and stir occasionally until golden (2-3 minutes). Combine with remaining ingredients in a bowl, toss to combine, drizzle with fennel seed dressing and serve.
Notes
This recipe is from the March 2013 issue of .