Ingredients

Method

For the dressing:
• 2 T lemon juice
• 1 T white balsamic vinegar
• 1 garlic clove, crushed
• Sea salt a large pinch
• Freshly ground black pepper, to taste
• 3 T sunflower oil
• 3 T olive oil
• 3 T Italian parsley chopped
For the salad:
• 140 g broad beans, shelled
• 180 g fine green beans, trimmed
• 1 large cos lettuce (or 2 small), torn
• 3 baby gem lettuces, leaves left whole
• 3 T caperberries
• 80 g paper thin sliced coppa, crisped and crumbled
• Italian parsley a few sprigs, torn

Method

Ingredients

To make the dressing, whisk all the ingredients until combined.

To make the salad, bring a saucepan of salted water to the boil and blanch the broad beans for a few minutes, until tender. remove using a slotted spoon. add the green beans and simmer for 5 minutes, or until tender crisp. drain. mix half the dressing with the warm vegetables and set aside.

Before serving, toss the cos and gem lettuce with the remaining dressing. turn onto a platter. Top with the dressed green vegetables, sprinkle with the caperberries, coppa and parsley.

Chef's note: The coppa is not essential but it adds crunch and extra flavour. Paper-thin sliced streaky bacon works well too, and so does pancetta.

Discover more salad recipes here.