Ingredients
| CHARD DRESSING | |
| 40g chard, stems removed | |
| 2 cloves garlic | |
| 3 anchovy fillets | |
| 20g coriander, stems included | |
| ⅓ cup olive oil | |
| SALAD | |
| 12-14 stems broccolini | |
| 1 tablespoon olive oil | |
| 1 x 400g can cannellini beans, rinsed, drained | |
| 1 large handful flat-leafed parsley (I like to leave stems on that are about 3cm) |
The barbecue at home has always been used all year round, both day and night. This salad, served at room temperature, uses a verdant green sauce similar to a salsa verde, but using chard.
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Instructions
| 1. | To make the dressing, put all ingredients into a container and simply blitz everything using a stick blender, until you have a textured purée – it shouldn’t take more than 10-15 seconds and may need a bit of prodding with a fork to get the ingredients moving. |
| 2. | Loosen with a little more olive oil if the dressing is too thick. Taste and season. |
| 3. | Prepare the broccolini by removing the leaves and cutting the base of the stem on a nice sharp angle. |
| 4. | Toss in olive oil and cook on high (I like to use a barbecue or a chargrill) turning once or twice, until the broccolini is partially charred, but still firm to the bite, about 5 minutes. |
| 5. | Chill for 5 or so minutes to stop it from cooking further. |
| 6. | In a large mixing bowl, put the broccolini, cannellini beans, parsley and about 3 heaped tablespoons of the dressing and season. |
| 7. | Mix gently with your hands, incorporating everything but at the same time allowing nothing to be overworked – you want a salad that has texture and crispness. |
| 8. | Transfer to a large serving bowl and serve at room temperature. |
| 9. | The remaining dressing is very versatile; just store it in the fridge for up to 2 days. |
Recipes & food styling Marc Weir / Photography Amber-Jayne Bain