White Bean Salad with Fried Battered Parsley
1 hr 15 min.
- For the bean salad
- 1 cup dried White bean (soaked overnight)
- 6 Tbsps extra virgin olive oil
- 5 Tbsps white wine vinegar (to taste)
- freshly ground Black pepper
- 1 yellow Bell pepper (seeds removed, cut into thin strips)
- 1 onion (sliced into rings)
- 1 clove garlic cloves (finely chopped)
- 1 small Lettuce (leaves torn)
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.