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1
Trim the fennel, cutting off the base and removing the coarse outer layer of leaves.
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2
Cut each bulb in half lengthways, then slice as thinly as possible, using a mandolin or a sharp knife.
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3
Place in a large bowl of iced water and leave to soak for about 10-15 minutes to crisp up.
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4
Boil the eggs, (the yolks should be set but still quite soft) drain, then refresh in a pan of cold water.
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5
Bring another pot of water to the boil, add the broad beans and blanch for 1 minute, then add the peas and return to the boil, blanch for another 3 minutes until the peas and broad beans are tender.
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6
Drain and refresh in a bowl of iced water.
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7
For the dressing, whisk all the ingredients together in a bowl, seasoning with salt and pepper to taste.
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8
Drain all the vegetables and mix, pour over the dressing and toss well.
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9
Shell the eggs, then cut into quarters lengthways.
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10
When ready to serve, heat a tiny drizzle of olive oil in a non-stick pan and fry the Parma ham slices until golden brown and crisp, turning once. Divide the salad and eggs among serving plates.
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11
Break the crispy Parma ham into smaller pieces and scatter over the salads, sprinkle with pepper and serve.
