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Fennel, orange and broad bean salad chunky croutons

Ingredients

  • 150g chunky stale bread
  • 2 tbsp olive oil
  • Good pinch olive oil
  • Salt and pepper for seasoning
  • 1 large fennel, trimmed
  • 2 oranges, segmented
  • 2 tbsp white vinegar
  • Good pinch sugar
  • 1 tbsp extra virgin olive oil
  • 2 cloves garlic, finely chopped
  • 120g double skinned fresh broad beans
  • Good handful trimmed French beans
  • 150g feta cheese
  • 50g hazelnuts, broken and toasted
  • Fresh salad and basil leaves for serving

Method

Start this recipe by cutting the stale bread into chunks and place into a bowl. Pour over 1 tbsp olive oil, season well with salt and tip onto a baking tray. Bake in the oven at 100`c for 10 minutes or until golden. Meanwhile, slice the fennel bulb up thinly and place into a large bowl with the orange segments, 1 tbsp extra virgin olive oil, vinegar and sugar. Season well with salt and pepper and toss together. Put aside and allow to infuse for 10 minutes. Next, heat the remaining tbsp olive oil in a pan and fry together the garlic, trimmed French beans and broad beans. Season well and sauté together for 3-5 minutes. To serve, mix together the cooked beans with the marinated fennel and orange segments. Toss in the salad and basil leaves and mix together well. Tip onto 2 large serving plates and arrange the crispy croutons on top along with the toasted hazelnuts. Crumble over the feta cheese and serve.


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