Cannellini and coppa salad

Drizzle with a little extra-virgin olive oil and serve.
recipe, beans, salad
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Recipe from: 15 February 2016
Preparation time: 10 min
Cooking time: 15 min


  • 2x 400
    tins cannellini beans, drained and rinsed
  • 60
    coppa ham, chopped
  • 2
    generous handfuls rocket leaves, roughly chopped
  • 2
    olive oil
  • 2
    large garlic cloves, crushed with sea salt
  • 2
    rosemary tines, very finely chopped
  • 2
    extra-virgin olive oil
  • 4
    red wine vinegar
  • 2
    Dijon mustard
Servings: Change Serving



Heat the olive oil in a small pot over medium heat and cook the garlic and rosemary, stirring until softened.

Mix with the remaining dressing ingredients until well combined.

Fry the coppa in a non-stick pan over medium-high heat until crisp.

Add the dressing to the beans and toss well, spoon onto a plate and top with the rocket leaves and coppa. Drizzle with a little more extra-virgin olive oil (if you like) and serve.

Words and image: Fairlady

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Read more on: recipe  |  salad  |  beans


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