Borlotti bean, calamari and salami salad with fennel seed dressing


  • Serves 4 people

  • 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 (¼ cup) extra-virgin olive oil
01   Cook borlotti beans in boiling water until tender (35-40 minutes). Drain and set aside to cool.
02   For 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.
03   Heat 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.
This recipe is from the March 2013 issue of Australian Gourmet Traveller.
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