recipe of ultimate Tuscan white bean and prawn salad

How is everything going? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tuscan white bean and prawn salad. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tuscan white bean and prawn salad is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tuscan white bean and prawn salad is something that I’ve loved my entire life.

Table of Contents


  • 250g (1 1/4 cups) dried cannellini beans, (see note) soaked in cold water overnight
  • 3 cloves garlic, 2 whole, 1 crushed
  • 1 sprig sage
  • 1 sprig rosemary
  • 1/2 cup oregano leaves
  • 160ml (2/3 cup) extra virgin olive oil
  • 80ml (1/3 cup) lemon juice
  • 1kg medium green prawns, peeled with tails intact, cleaned
  • 4 slices prosciutto, thinly sliced widthwise
  • 1 large fennel bulb (or 2 small), finely chopped, fronds reserved
  • 1/3 cup flat-leaf parsley, torn


  • Step 1
    Drain beans. Place in a saucepan with 2 whole garlic cloves, sage and rosemary, cover with water, then bring to a simmer over medium heat. Cook for 45 minutes or until beans are tender, then drain. Discard herb sprigs. Remove garlic, mash, then place in a bowl with beans.
  • Step 2
    Meanwhile, to make dressing, finely chop half the oregano. Whisk in a bowl with oil, lemon juice and remaining 1 crushed garlic clove.
  • Step 3
    Transfer 1/2 cup dressing to a small bowl, cover and reserve. Add prawns to remaining dressing, toss to coat, then refrigerate for 20 minutes to marinate.
  • Step 4
    Heat a chargrill pan over high heat. Drain prawns, then cook for 1 minute each side or until just cooked.
  • Step 5
    Combine beans with reserved dressing, remaining oregano leaves, prosciutto, fennel, fennel fronds, parsley and warm prawns. Divide among bowls to serve.

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