Preparation | Cooking | Start to finish |
---|---|---|
27 min. | 8 min. | 35 min. |
1 | Preheat your oven to 200°C or 392°F, put 1 handful flakeds almonds on a baking sheet. Put in the oven for about 5 minutes. | |
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. | |
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. | |
4 | Cool them in a strainer under cold water. | |
5 | Dry them with a cloth. | |
6 | Chop quite finely 1 bunch chives and 1 sprig tarragon. | |
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. | |
8 | Fasten the lid firmly on the jar, shake vigorously, and the vinaigrette is ready. | |
9 | Put the broad beans in a bowl. Using a peeling knife make some shavings of parmesan. | |
10 | Add the chives and tarragon. | |
11 | Finally add the almonds. | |
12 | If you are going to eat the salad now, add the vinaigrette and mix gently. It's ready! |