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Green leaf salad  with coppa

By Phillippa Cheifitz

Serves 8

Difficulty Easy

Prep Time 25 minutes

Cooking Time 20 minutes

Ingredients

For the dressing:

2 T lemon juice
1 T white balsamic vinegar
1 garlic clove, crushed
Sea salt a large pinch
Freshly ground black pepper, to taste
3 T sunflower oil
3 T olive oil
3 T Italian parsley chopped

For the salad:

140 g butter or broad beans, shelled
180 g fine green beans, trimmed
1 large cos lettuce (or 2 small), torn
3 baby gem lettuces, leaves left whole
3 T caper berries
80 g paper thin sliced coppa, crisped and crumbled
Italian parsley a few sprigs, torn

Method

To make the dressing, whisk all the ingredients until combined.

To make the salad, bring a saucepan of salted water to the boil and blanch the broad beans for a few minutes, until tender. remove using a slotted spoon. add the green beans and simmer for 5 minutes, or until tender crisp. drain. mix half the dressing with the warm vegetables and set aside.

Before serving, toss the cos and gem lettuce with the remaining dressing. turn onto a platter. Top with the dressed green vegetables, sprinkle with the caperberries, coppa and parsley.

Chef's note: The coppa is not essential but it adds crunch and extra flavour. Paper-thin sliced streaky bacon works well too, and so does pancetta.

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