Sally Clarke

Salad of Runner Beans, Figs, Rocket & Parmesan

For the Balsamic Dressing

• 2 Tbsp balsamic vinegar
• 6 Tbsp olive oil
• Maldon salt & pepper
• 1 small shallot, very finely diced

For the Salad

• 350g runner beans, tops trimmed and tails retained, washed and sliced on the angle.
• 6 Very ripe purple or green figs
• Good olive oil
• Salt & Pepper
• 150g rocket leaves, trimmed of long stalks, washed and spun in a salad spinner
• 150g Parmesan, shaved with a sharp knife or vegetable peeler.
• 1tbsp long chopped chives

Method

1. Mix the dressing ingredients together and leave them to infuse.
2. Bring a pan of salted water to the boil and add the beans, bring them back to the boil and cook for 1-2 minutes or until they have just lost their natural crispness. With a slotted spoon remove them to a tray or baking tin to cool quickly. (We rarely plunge green vegetables into iced water as it removes so much of the flavour.) Trim the tops off the figs and cut them into halves or quarters depending on the size. Chill 6 salad plates.
3. Place the beans in a bowl with a drizzle of olive oil and salt and pepper, toss together and divide between the plates. Place the rocket leaves into the same bowl with a little more oil, salt and pepper and toss gently. Arrange the leaves attractively with the Parmesan shavings and pieces of fig. Finally drizzle the balsamic dressing with a small spoon over and around the salad and scatter the chives. Serve immediately with breadsticks or warm crusty bread and the remaining dressing separately.
4. A lovely addition is thinly sliced San Daniele or Prosciutto ham – to make it a more robust salad.