A Venetian-style salad
Venetians love seafood, and the combination of prawns and beans in this delicate salad is delicious, and the textures are diverse.
125g dried cannellini beans, soaked in cold water overnight
2 rosemary sprigs
3 bay leaves
3 thyme sprigs
3 flat leaf parsley sprigs
4 garlic cloves, unpeeled
500g large raw prawns in shell
2 celery stalks, finely chopped
Juice of 1 lemon
Handful of flat leaf parsley, chopped
2-3 tbsp extra virgin olive oil
Lemon wedges, to serve
Drain the cannellini beans and place in a large pan. Add plenty of cold water to cover, and the herbs and unpeeled garlic. Bring to the boil, then reduce the heat and cook for about 1½ hours or until the beans are tender. Drain the beans and remove the herbs and garlic.
Add the prawns to a pan of boiling salted water and simmer for 2 mins or until they just turn pink. Immediately drain, peel and de-vein them.
Combine the beans and prawns in a bowl and add the celery, along with the lemon juice and parsley. Season well with salt and pepper, drizzle with the extra virgin olive oil and toss to mix. Serve with lemon wedges.
Recipe: Ursula Ferrigno