For 6 people, you will need:
1 handful flaked almonds
a little Parmigiano reggiano (Parmesan)
1 tablespoon vinegar
1 bunch 
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 27 min. | 8 min. | 35 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 3 min.
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.
Put in the oven for about 5 minutes.
Stage 2 - 2 min.
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.
Remove the sheet from the oven, scatter a little salt over the almonds and leave to cool.
Stage 3 - 5 min.
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.
When boiling, add 400 g broad beans. Cook for about 5 minutes, until tender.
Stage 4 - 5 min.
Cool them in a strainer under cold water.
Stage 5 - 5 min.
Dry them with a cloth.
Stage 7 - 2 min.
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.
Stage 8 - 1 min.
Fasten the lid firmly on the jar, shake vigorously, and the vinaigrette is ready.
Stage 9 - 5 min.
Put the broad beans in a bowl. Using a peeling knife make some shavings of parmesan.
Stage 10 - 1 min.
Add the chives and tarragon.
Stage 11 - 1 min.
Finally add the almonds.
Stage 12 - 2 min.
If you are going to eat the salad now, add the vinaigrette and mix gently.
It's ready!
It's ready!
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.
Keeping:
Several hours in the fridge, covered by a plastic film.Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,420 Kcal or 5,945 Kj | 32 gr | 71 gr | 112 gr |
| 71 % | 12 % | 7 % | 17 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 243 Kcal or 1,017 Kj | 5 gr | 12 gr | 19 gr |
| 12 % | 2 % | 1 % | 3 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 237 Kcal or 992 Kj | 5 gr | 12 gr | 19 gr |
| 12 % | 2 % | 1 % | 3 % |
How much will it cost?
- For 6 people : 4.14 €
- Per person : 0.69 €
Note : These prices are only approximate.
Source
Home made, and dedicated in friendship to Caro and Gireg.More recipes?
This recipe uses (among others) | Broad beans: You can check-out other recipes which use it, like for example: Salade Niçoise, Summer Salmon Blanquette, Rabbit with mustard, Vegetable pie, ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Bolognaise lasagne, Filet mignon with mustard and tarragon sauce, Polenta with spinach and soft-poached egg, Minestrone, Welsh (French Welsh Rarebit), ... All |
 | Balsamic vinegar: You can check-out other recipes which use it, like for example: Avocado and smoked salmon terrine , Fried eggs with tomatoes, Raw beetroot salad, ... All |
 | Tarragon: You can get more informations, or check-out other recipes which use it, for example: Béarnaise sauce, Baked sea bass fillet with lemon and tarragon, Hot sesame-cream chicken tartines, Filet mignon with mustard and tarragon sauce, Chicken breasts with tarragon, ... All |
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