Roasted Leek, Fennel & White Bean Salad, with a Creamy Caesar Dressing - Joey & Katy

 

This salad packs a serious flavour punch and is wonderfully nourishing. Leeks and chicory are both very high in prebiotic fibre which is very beneficial to gut health. The white beans add plant based protein and make this salad brilliantly satiating. There’s even some plant-based protein in the dressing too! We use creamy hummus as the base of our Caesar dressing, and layered in bold flavours such as garlic, Dijon mustard, anchovies and tarragon. You can omit the anchovies if you wish to keep this vegan.

 

This is a true show-stopper of a salad and it’s perfect for entertaining. It can be enjoyed warm or room temperature.

 

This recipe makes 4 servings.

 

Ingredients for the dressing:

 

2 heaped tbsp creamy hummus

4 tbsp extra virgin olive oil

1 lemon, juice only

12g tarragon leaves (~1 pack of tarragon, stripped from the stalks)

1 clove garlic, minced

1 tbsp capers

2 anchovies, optional

2 heaped tsp Dijon mustard

½ tsp salt

 

Ingredients for the salad:

 

2 large fennel bulbs (save the fronds)

2 large leeks

8 sprigs of thyme leaves, stripped from the stalks

2 tbsp olive oil

1 tsp salt

½ tsp pepper

60g pumpkin seeds

2 chicory bulbs

2 tins of cannellini or haricot beans

Extra virgin olive oil, to drizzle

 

Method:

 

Preheat the oven to 200 degrees.

 

Making your dressing: mince or crush your garlic, and then combine all the dressing ingredients in a small blender and whizz until smooth-ish, we love leaving a little bit of texture.

 

Prepare your fennel and leek for the oven. Chop the fennel into approximately 10 wedges each and remove the tough central core. Top and tail your leeks before slicing them on the angle into 2 cm wide slices. Toss these with the thyme leaves, olive oil, salt and pepper, and spread on a large roasting tray. Roast at the top of the preheated oven for 25 minutes until the vegetables are soft and lightly charred. Allow these to steam dry as they cool.

 

Turn the oven down to 180, and toast the pumpkin seeds for 6 minutes.

 

As the roasted vegetables cool you have time to prepare the other elements to the salad. Simply open and drain the beans, and separate the chicory leaves. If you’ve kept the fennel fronds roughly chop these too. Remove the pumpkin seeds from the oven which should now be smelling deliciously toasty.

 

Toss all of your salad ingredients together… it’s a messy job but we even recommend using your hands for an even coating of the Caesar dressing!

 

Drizzle you salad with a final flourish of extra virgin olive oil before serving with some whole grain sourdough. Delicious!

 

 

 

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