Читать книгу Bruce’s Cookbook - Bruce Poole - Страница 17

Green bean salad with shallots, prosciutto and crackling

In the unlikely event that you have leftover crackling from your Sunday pork roast, this is a good way of using it up. Alternatively, cadge or buy some scored pork skin from your butcher and make crackling by simply salting liberally and roasting until the desired level of crispness is reached. This is a beautifully simple and delicious salad at any time of the year.

Serves 4 as a starter

250g fine green beans

salt and ground black pepper

Vinaigrette

crackling, finely chopped so that it resembles coarse breadcrumbs

freshly chopped flat-leaf parsley

2 large shallots (or 1 large banana shallot), peeled and very finely chopped

4 very thin, freshly cut slices of prosciutto (sliced from a deli counter, not the pre-packed stuff)

Very easy. Boil the green beans in copious amounts of salted water until cooked, and then refresh in iced water. Drain and reserve at room temperature. Place in a mixing bowl, season with salt and pepper and dress with a good slug of vinaigrette. Add a handful of the crackling ‘crumbs’ and the parsley and shallots. Mix together and check the seasoning.

Place a slice of prosciutto on your board and spoon the green bean salad generously on top. Roll up the ham around the beans and repeat with the rest of the ham and salad. A little balsamic vinegar and olive oil is good with this, but may add an unwanted look of dribbly, dinner-party pretention to proceedings. Sweet Mustard Dressing is also good and you could add a few crackling crumbs to the plate as well.