Fennel, Pea And Broad Bean Salad - cooking recipe

Ingredients

2 medium fennel bulbs
2 large eggs, at room temperature
250 g podded broad beans
250 g peas, thawed if frozen
8 parma ham slices
Dressing
1 small garlic clove, peeled and crushed
1 teaspoon fine sugar (to taste)
1 tablespoon lemon juice
1 tablespoon coarse grain mustard
3 tablespoons extra virgin olive oil
2 tablespoons dill, roughly chopped
sea salt & freshly ground black pepper (to taste)

Preparation

Trim the fennel, cutting off the base and removing the coarse outer layer of leaves.
Cut each bulb in half lengthways, then slice as thinly as possible, using a mandolin or a sharp knife.
Place in a large bowl of iced water and leave to soak for about 10-15 minutes to crisp up.
Boil the eggs, (the yolks should be set but still quite soft) drain, then refresh in a pan of cold water.
Bring another pot of water to the boil, add the broad beans and blanch for 1 minute, then add the peas and return to the boil, blanch for another 3 minutes until the peas and broad beans are tender.
Drain and refresh in a bowl of iced water.
For the dressing, whisk all the ingredients together in a bowl, seasoning with salt and pepper to taste.
Drain all the vegetables and mix, pour over the dressing and toss well.
Shell the eggs, then cut into quarters lengthways.
When ready to serve, heat a tiny drizzle of olive oil in a non-stick pan and fry the Parma ham slices until golden brown and crisp, turning once. Divide the salad and eggs among serving plates.
Break the crispy Parma ham into smaller pieces and scatter over the salads, sprinkle with pepper and serve.