Cockle and Broad Bean Salad with Herb Vinaigrette

Name: Cockle and Broad Bean Salad with Herb Vinaigrette
Cuisine: British
Ingredients: 1 tsp each of finely chopped fresh dill, chervil and chives; 1 tbsp sherry vinegar; 3 tbsp best-quality extra virgin olive oil; 125 ml dry white wine; 500 g podded fresh broad beans; 1 tsp each of finely chopped fresh dill, chervil and chives; 1 tsp each of finely chopped fresh dill, chervil and chives; 1 pinch of salt; ½ garlic clove, peeled and crushed; 1 kg cockles, scrubbed and rinsed

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

This is the sort of easy quick-cook dish that is called for during the summer: simple ingredients, cooked quickly. Best eaten with your fingers as a small starter or snack.

Ingredients

1 kg cockles, scrubbed and rinsed
125 ml dry white wine
500

Europe
United Kingdom
Lunch
Garnish
Fish course
Pescatarian
Gluten-free
July
Summer
August

Method

To make the vinaigrette, mix together the vinegar, oil, salt and garlic in a bowl. Stir in the herbs just before serving.

Put the cockles over a high heat in a dry saucepan. When the cockles hit the bottom of the pan throw in the white wine. Put a lid on and leave for a couple of minutes. Shake the pan to agitate the cockles. As soon as they begin to open stir for another minute, then d