0

items in your basket

total basket value
Your Basket
Continue Shopping
READY IN

35 mins

COOKING TIME

15 minutes (croutons)

PREP TIME

20 mins

SERVES

Serves 4-6

ingredients

  • 400g cooked white beans, drained
IN STOCK
  • 10g chives, finely sliced
  • 5g Tarragon or 10g Chervil, finely chopped
  • 10g Parsley, roughly chopped
  • 1 medium fennel bulb, thinly sliced
  • 180g manchego, cut into bite size chunks
OUT OF STOCK
  • 1 endive
  • 1⁄2 head of radicchio
  • 1 little gem lettuce or 1⁄2 Romaine lettuce
  • 2 tbsps salted butter
  • 250g loaf of brown bread, crusts cut off and cut into little cubes for croutons
  • For the vinaigrette:
  • 1⁄4 tsp fennel seeds and 1⁄4 tsp dried tarragon
  • 1 1⁄2 tbsp dijon mustard
  • 1 1⁄2 tbsp sherry vinegar
IN STOCK
  • 2 tbsp creme fraiche
  • 6 tbsp virgin olive oil
IN STOCK
  • salt and pepper to taste
IN STOCK

Method

For the vinaigrette:

  1. Crush the tarragon and fennel seeds together, not too fine.
  2. Add them to a an empty jam jar and add the rest of the vinaigrette ingredients, apart from the oil, close the lid tightly and shake vigorously.
  3. Add a little oil and shake again. repeat until all the oil is used up and you have an emulsified dressing, it should be quite potent!

Assemble the salad:

  1. In a salad bowl, add the beans and enough of the dressing to coat them well. Keep aside.
  2. Melt the butter in a wide frying pan and start browning the cubed brown bread, keep tossing them until the sides have crisped up, you may need to add a little olive oil towards the end.
  3. Prepare the salad leaves as you wish; they are best kept quite chunky or simply halved.
  4. Mix the leaves with the bean, half of the croutons, half of the cheese and add a little more of the vinaigrette.
  5. Arrange the salad on a shallow serving dish, top with the rest of the cheese and croutons and drizzle a little more of the vinaigrette on top.

    Little tip

    If you can get hold of edible flowers, particularly from chives or onions, they a beautiful garnish which you scatter over the top of the salad at the end.

    ingredients

    • 400g cooked white beans, drained
    (each)
    IN STOCK
    • 10g chives, finely sliced
    • 5g Tarragon or 10g Chervil, finely chopped
    • 10g Parsley, roughly chopped
    • 1 medium fennel bulb, thinly sliced
    • 180g manchego, cut into bite size chunks
    OUT OF STOCK
    • 1 endive
    • 1⁄2 head of radicchio
    • 1 little gem lettuce or 1⁄2 Romaine lettuce
    • 2 tbsps salted butter
    • 250g loaf of brown bread, crusts cut off and cut into little cubes for croutons
    • For the vinaigrette:
    • 1⁄4 tsp fennel seeds and 1⁄4 tsp dried tarragon
    • 1 1⁄2 tbsp dijon mustard
    • 1 1⁄2 tbsp sherry vinegar
    IN STOCK
    • 2 tbsp creme fraiche
    • 6 tbsp virgin olive oil
    IN STOCK
    • salt and pepper to taste
    IN STOCK
    Back to the top