Autumnal Salad of Leeks, Fennel and Cannellini
The weather is just gradually turning here and so a warm salad is just what is needed in the middle of the day.
This is super easy, nutritious and the flavours are brought alive with the addition of a decisive olive oil such as Moraiolo or Frantoio.
INGREDIENTS
2 leeks
2 fennel bulbs
EVOO
A jar of cooked cannellini beans
A dash of white wine
Lamb’s leaf lettuce
Seasoning
METHOD
In a large frying pan sauté 2 sliced leeks and a couple of small fennel bulbs. Season with salt and be generous with the olive oil. When they are starting to give, add in some pre-cooked cannellini (from a jar works just as well if you haven’t had chance to soak/cook yourself), then a dash of white wine to create a sauce or dressing. Check for seasoning. Just before serving, stir through some lambs leaf lettuce and finish with a generous serving of EVOO. Delicious with a slice of toasted sourdough.
This warm salad is full of base notes and so you should combine it with a decisive oil such as Il Sincero from Marco Viola in Umbria or Selezione Alina from Frantoio Pennita.