|Preparation||Cooking||Start to finish|
|27 min.||8 min.||35 min.|
|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.
|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.|