Name: Borlotti bean, calamari and salami salad with fennel seed dressing
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4
Ingredients: 250 gm dried borlotti beans, soaked in cold water overnight, drained; 2 tbsp olive oil; 100 gm fennel salami, thinly sliced; 600 gm calamari, cut into triangles, scored; ½ cup loosely packed flat-leaf parsley, coarsely torn; ½ radicchio, leaves separated coarsely torn; 2 tbsp rosemary, coarsely chopped; 1 long red chilli, thinly sliced; Fennel seed dressing; 1 tbsp fennel seeds; Finely grated rind and juice of 1½ lemons; ½ garlic clove, crushed; 60 ml extra-virgin olive oil (¼ cup)

Borlotti bean, calamari and salami salad with fennel seed dressing

Australian Gourmet Traveller recipe for borlotti bean, calamari and salami salad with fennel seed dressing.

Serves 4

Prep

25M

Cook

50M

Total

1H 15M

You’ll need to begin this recipe a day ahead to soak the beans.

Ingredients

250 gm dried borlotti beans, soaked in cold water overnight, drained

2 tbsp olive oil

100 gm fennel salami, thinly sliced

600 gm calamari, cut into triangles, scored

½ cup loosely packed flat-leaf parsley, coarsely torn

½ radicchio, leaves separated coarsely torn

2 tbsp rosemary, coarsely chopped

1 long red chilli, thinly sliced

Fennel seed dressing

1 tbsp fennel seeds

Finely grated rind and juice of 1½ lemons

½ garlic clove, crushed

60 ml extra-virgin olive oil (¼ cup)

Method

Main

1.Cook borlotti beans in boiling water until tender (35-40 minutes). Drain and set aside to cool.

2.For fennel seed dressing, dry-roast fennel seeds in a frying pan over medium heat until fragrant (30 seconds), transfer to a mortar and pestle and allow to cool slightly. Coarsely crush fennel seeds, then add remaining ingredients and stir to combine.

3.Heat oil in a large frying pan over medium-high heat. Add salami and turn occasionally until crisp (3-4 minutes). Remove with a slotted spoon and transfer to a tray lined with absorbent paper. Add calamari to pan (be careful, hot oil will spit), season to taste and stir occasionally until golden (2-3 minutes). Combine with remaining ingredients in a bowl, toss to combine, drizzle with fennel seed dressing and serve.