Italian spring bean salad
Ingredients
- 1 stick of celery , (60g)
- ½ a carrot , (60g)
- 120 g radicchio
- 10 g fresh basil
- 1½ x 400 g tin of beans , such as borlotti or kidney
- 1 tablespoon chopped onion
- 130 ml extra virgin olive oil
- 80 ml white wine vinegar
- 75 g Parmesan rinds , (about 3)
- 100 g stale bread
Method
- Trim the celery, peel and trim the carrot, then cut, along with the radicchio, into 5mm cubes. Pick and finely chop the basil leaves.
- Drain and rinse the beans and place in a bowl (save the remainder for another dish) with the radicchio, celery, carrot, onion and basil. Stir in the olive oil and vinegar, then season and leave to rest for 2 hours at room temperature.
- Meanwhile, place the Parmesan rinds in a pot with 1.5 litres of cold water and cook slowly over a low–medium for 1 hour. Remove from the heat and leave the rinds in the water to cool.
- Preheat the oven to 200ºC/400ºF/gas 6.
- Cut the bread into 1cm cubes, scatter over a baking tray and toast in the oven until golden, about 20 minutes, tossing halfway through.
- Divide the bean mixture between plates, then add a few tablespoons of the cooled parmesan broth. Garnish with croutons and the Parmesan rinds, finely sliced with a speed-peeler, if you like.