Charred Prawns, Cannellini Beans and Fennel
This hearty salad is a summery combination of charred tiger prawns, cannellini beans, peppery rocket and crunchy fennel. Serve with slices of sourdough bread and a homemade salsa verde dressing, which can be made ahead and stored in the fridge.
Introduction
This is the kind of meal that’s ideal for those sunny evenings when you just want to cook something quick but delicious, grab a glass of chilled wine and enjoy eating in the garden with company. I’ve dressed the prawns and beans in salsa verde, but basil oil, another of my quick go-to ingredients, would also be fantastic (page 27, Salad Feasts). To give the prawns the best, juiciest, charred flavour, I always cook them quickly in a smoking-hot pan. So if you are outside, throwing them on the barbecue would be nice too.
Ingredients
| For the salsa verde: | |
|---|---|
| small bunch (15 g/½ oz) | parsley, leaves only |
| small bunch (15 g/½ oz) | basil, leaves only |
| small bunch (15 g/½ oz) | mint, leaves only |
| 30g (1 oz) | anchovies in olive oil (drained weight) |
| 1 tsp | Dijon mustard |
| 2 tbsp | white or red wine vinegar |
| 120 ml (4 fl oz) | extra-virgin olive oil |
| For the salad: | |
| 1 tbsp | olive oil |
| 1½ tbsp | capers |
| 1 clove | garlic |
| 325 g (11½ oz) | unpeeled raw tiger prawns (shrimps) |
| 150 g (5 oz) | wild rocket (arugula) |
| 1 large | fennel bulb (ideally with a few fronds still intact) |
| 400 g (14 oz) tin | cannellini beans in water, rinsed and drained |
| 4 slices (300 g/10½ oz) | sourdough bread |
Method
For the salsa verde: Finely chop the herbs, garlic, capers and anchovies together on a board then place in a small bowl. Stir in the mustard, vinegar and olive oil. Store in a jar or airtight container in the fridge for 3–4 days.
For the salad: First, heat a large frying pan (skillet) over a high heat for 2–3 minutes until smoking. Rub the oil over the prawns and cook for 4–5 minutes in a single layer until pink and gaining a nice charred colour. (Turn the prawns halfway through cooking and cook in two batches if they don’t all fit in your pan in a single layer). Set aside on a plate.
Next, wash the rocket in a basin of cold water (this will freshen and crispen the leaves), pat dry then set aside. Slice the fennel lengthwise as thinly as you can (discard the core and reserve any leafy fronds). A mandolin is handy for achieving really thin slices.
To assemble: Scatter the rocket, beans and fennel over a large platter, spoon over 2½ tablespoons of salsa verde then gently, using your hands, toss to lightly coat. Scatter over the prawns and reserved fennel fronds then place the remaining salsa verde in a nice dish for people to help themselves to. Take the bread, lots of napkins and some side plates for peeling the prawns to the table.
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