FOODWISE - BROAD BEAN SALAD with SHAVED FENNEL, PEAR AND PECORINO

Broad beans are a wonderful spring vegetable, so this recipe is great for a spring lunch in the garden. If fresh broad beans are unavailable, use the frozen ones. Avocado may be added if desired.

BROAD BEAN SALAD with SHAVED FENNEL, PEAR AND PECORINO

Ingredients:

700 grams shelled broad beans (see below)
Finely grated zest and juice of one lemon
Extra virgin olive oil
1 small fennel bulb (reserve green fronds to chop)
1 ripe Josephine or Packham pear
75 grams Pecorino, shaved (can use vegie peeler to shave)
Black pepper, sea salt.

Method:

1. Cook broad beans in boiling salted water for 20-30 seconds, then drain and refresh in iced water. Peel and discard skins (the skins actually will 'pop' off and leave a beautiful emerald green bean).
2. For the dressing, combine lemon juice and zest with olive oil, then season with sea salt and freshly ground pepper.
3. Quarter trimmed fennel and core.Slice very thinly with Mandolin or sharp knife.
4. Peel, core and quarter pear and slice lengthwise.
5. Combine beans, fennel, pear and dressing, reserved fennel tops and half Pecorino
6. Place in salad bowl, scatter with remaining pecorino and serve.

Buon Appetito!

ETIQUETTE TIPS:

When dining, be aware that you may offend the chef or your hostess, if you sprinkle salt all over your food before tasting.

When seated at a table, and about to eat your meal, whether it is a barbecue or a dinner party, remember to pass the pepper and salt to the person on your right, first of all.

When condiments such as mustards and sauces are served, place a dollop on the SIDE of your plate, not directly on top of the food.

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Pamela Melocco is Co-Principal (with Mrs. Judy White) of Caleula School of Cooking and Etiquette. Pamela loves serving in the House of God, and is a mother of three daughters, Jane 35, Belinda 33, Sophia 27 and a besotted grandmother of Isaac 6 and Ellis 4"