White Bean Salad with Fried Battered Parsley
Summary Not available
- 1 cup bean
- 6 olive oil
- 5 vinegar
- salt
- Black pepper
- 1 (seeds removed (cut into thin strips))
- 1 onion
- 1 garlic
- 1 small Lettuce
- 2 flat-leaf parsley
- 1 Curry powder
- 1 teaspoon Cumin powder
- 1 teaspoon salt
- 0.5 teaspoon Black pepper
- 8 all-purpose flour
- 8 Iced water
- oil
For the bean salad: place the beans in a pan with plenty of water to cover and bring to a boil over a high heat
Cook for 10 minutes
Reduce the heat to low and simmer for 30-40 minutes until the skins just begin to crack and the beans are tender
Drain well
Whisk together the oil and vinegar until thickened
Season to taste with salt and pepper
Add to the warm beans, stir and leave to cool
Add the peppers, onion, and garlic and mix well
Season with salt and pepper
Place the lettuce leaves on serving plates and spoon the salad on top
For the parsley tempura: separate the parsley into large sprigs
Mix together the curry powder, cumin, salt, pepper and flour
Whisk in the water, until just blended and smooth
Don’t over-mix the batter
Heat the oil in a large heavy-based pan, until very hot
Reduce the heat to medium
Dip 3-4 parsley sprigs at a time into the tempura batter, and put into the hot oil
Fry for about 15 seconds, until golden brown on all sides
Drain on absorbent kitchen paper
Repeat with the remaining batter and parsley
Serve with the salad
No extra notes