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Broad bean salad with Parmesan

Broad bean salad with Parmesan
A salad that combines crunchy almonds, tender broad beans, with the flavours of balsamic vinegar, parmesan and herbs.
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 Starters
  Salads
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For 6 people, you will need:


  • 400 g broad beans
  • 1 handful flaked almonds
  • a little Parmigiano reggiano (Parmesan)
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon vinegar
  • 6 tablespoons olive oil
  • 1 bunch chives
  • 1 sprig tarragon
  • salt
  • pepper

Nutritional information:

Whole recipe
Calories
1420
71%
Proteins
32g
12%
Carbohydrates
71g
7%
Fats
112g
17%
 Per 100 g 
Calories
243
12%
Proteins
5g
2%
Carbohydrates
12g
1%
Fats
19g
3%
 Per person 
Calories
236
12%
Proteins
5g
2%
Carbohydrates
11g
1%
Fats
18g
3%
Traffic
  • Recipe seen 161,253 times
Rating
  • Already noted 8 times
  • Average note : 1.9/3






% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).


Times:

Preparation : 27 min.
Cooking : 8 min.
Start to finish : 35 min.
Preservation : Several hours in the fridge, covered by a plastic film.


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How much will it cost?

 For 6 people : 4.14 €
 Per person  : 0.69 €

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 Note : These prices are only approximate. Read more...



Step by step recipe:


1
Preheat your oven to 200°C or 392°F, put 1 handful flaked almonds on a baking sheet.

Put in the oven for about 5 minutes.

Broad bean salad with Parmesan : Photo of step #1
2
The almonds are ready when they turn golden brown.

Remove the sheet from the oven, scatter a little salt over the almonds and leave to cool.

Broad bean salad with Parmesan : Photo of step #2
3
Bring a large pan of water, with a tablespoon of salt added, to the boil.

When boiling, add 400 g broad beans. Cook for about 5 minutes, until tender.

Broad bean salad with Parmesan : Photo of step #3
4
Cool them in a strainer under cold water.
Broad bean salad with Parmesan : Photo of step #4
5
Dry them with a cloth.
Broad bean salad with Parmesan : Photo of step #5
6
Chop quite finely 1 bunch chives and 1 sprig tarragon.
Broad bean salad with Parmesan : Photo of step #6
7
Prepare the vinaigrette: In a glass jar with a good lid pour 2 tablespoons balsamic vinegar, 6 tablespoons olive oil, 1 tablespoon vinegar, pepper and salt.
Broad bean salad with Parmesan : Photo of step #7
8
Fasten the lid firmly on the jar, shake vigorously, and the vinaigrette is ready.
Broad bean salad with Parmesan : Photo of step #8
9
Put the broad beans in a bowl. Using a peeling knife make some shavings of parmesan.
Broad bean salad with Parmesan : Photo of step #9
10
Add the chives and tarragon.
Broad bean salad with Parmesan : Photo of step #10
11
Finally add the almonds.
Broad bean salad with Parmesan : Photo of step #11
12
If you are going to eat the salad now, add the vinaigrette and mix gently.

It's ready!

Broad bean salad with Parmesan : Photo of step #12

Remarks:

If you do not eat the salad right away, don't add the vinaigrette now because the almonds will not stay crunchy. Better in this case to put the salad in the fridge (with a lid of plastic film), and add the vinaigrette (shake it again) just before serving.

Source:

Home made, and dedicated in friendship to Caro and Gireg.

Last modified on: February 21th 2011

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