Broad bean salad with Parmesan
A salad that combines crunchy almonds, tender broad beans, with the flavours of balsamic vinegar, parmesan and herbs.
207,8584/5 for 27 ratings
Last modified on: February 21th 2011
For 6 people, you will need:
- 1
400 g broad beans - 2
1 handful flaked almonds - 3
a little Parmigiano reggiano (Parmesan) - 4
2 tablespoons balsamic vinegar - 5
1 tablespoon vinegar - 6
6 tablespoons olive oil - 7
1 bunch chives - 8
1 sprig tarragon - 9
salt - 10
pepper - Total weight: 585 grams
Change for:
Measures:
How long does it take?
Time required
| Preparation | Cooking | Start to finish |
|---|---|---|
| 27 min. | 8 min. | 35 min. |
Keeping:
Several hours in the fridge, covered by a plastic film.At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
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.
Nutritional information
How much will it cost?
- For 6 people : 4.14 €
- Per person : 0.69 €
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, Rabbit with mustard, Vegetable pie, Summer Salmon Blanquette, ... All |
| Olive oil: You can get more informations, or check-out other recipes which use it, for example: Spaghetti with mushrooms, Paella, Pan-fried scallops and chanterelles with Noilly Prat sauce, Avocado with Sautéed Prawns , Spicy seafood plancha, ... All |
| Balsamic vinegar: You can check-out other recipes which use it, like for example: Raw beetroot salad, Avocado and smoked salmon terrine , Fried eggs with tomatoes, ... All |
| Chives: You can get more informations, or check-out other recipes which use it, for example: Crunchy spring salad, Crusty cockle tart, Surprise eggs, Cocotte eggs with Comté, Celeriac Rémoulade , ... All |
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