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
  1. 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

  2. Cook for 10 minutes

  3. Reduce the heat to low and simmer for 30-40 minutes until the skins just begin to crack and the beans are tender

  4. Drain well

  5. Whisk together the oil and vinegar until thickened

  6. Season to taste with salt and pepper

  7. Add to the warm beans, stir and leave to cool

  8. Add the peppers, onion, and garlic and mix well

  9. Season with salt and pepper

  10. Place the lettuce leaves on serving plates and spoon the salad on top

  11. For the parsley tempura: separate the parsley into large sprigs

  12. Mix together the curry powder, cumin, salt, pepper and flour

  13. Whisk in the water, until just blended and smooth

  14. Don’t over-mix the batter

  15. Heat the oil in a large heavy-based pan, until very hot

  16. Reduce the heat to medium

  17. Dip 3-4 parsley sprigs at a time into the tempura batter, and put into the hot oil

  18. Fry for about 15 seconds, until golden brown on all sides

  19. Drain on absorbent kitchen paper

  20. Repeat with the remaining batter and parsley

  21. Serve with the salad

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