Broad bean salad with Parmesan
A salad that combines crunchy almonds, tender broad beans, with the flavours of balsamic vinegar, parmesan and herbs.
270 K 4/5 (30 reviews)
25 min.
Easy
3 people
10 IngredientsLast modified on: February 21th 2011
7.0 oz broad beans
½ handful flakeds almonds
a little Parmesan (Parmigiano Reggiano)
1 tablespoon balsamic vinegar
½ tablespoon vinegar
3 tablespoons 
½ bunch 
½ sprig 
Times for this recipe
Preparation: 25 min.
Cooking: 3 min.
All in all: 25 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 3 min.
Preheat your oven to 200°C or 392°F, put ½ handful flakeds 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.
Prepare 7.0 oz broad beans.
Stage 5 - 2 min.
Prepare the vinaigrette: In a glass jar with a good lid pour 1 tablespoon balsamic vinegar, 3 tablespoons olive oil, ½ tablespoon vinegar, pepper and salt.
Stage 6 - 1 min.
Fasten the lid firmly on the jar, shake vigorously, and the vinaigrette is ready.
Stage 7 - 5 min.
Put the broad beans in a bowl. Using a peeling knife make some shavings of parmesan.
Stage 8 - 1 min.
Add the chives and tarragon.
Stage 9 - 1 min.
Finally add the almonds.
Stage 10 - 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.
Source: Home made, and dedicated in friendship to Caro and Gireg.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 20 RDI=6 % | 40 RDI=3 % | 60 RDI=8 % | 710 RDI=40 % | 2,970 RDI: 40 % |
| Per 100 g | 5 RDI=2 % | 10 RDI=1 % | 20 RDI=3 % | 240 RDI=10 % | 1,020 RDI: 10 % |
| Per person | 5 RDI=2 % | 10 RDI=1 % | 20 RDI=3 % | 240 RDI=10 % | 990 RDI: 10 % |
How much will it cost?
- For 3 people : 2.10 €
- Per person : 0.70 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Broad beans
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Olive oil
Like these other recipes: Fillets of sole Dieppoise, Pizza dough, Potato tortilla (Spanish omelette), Sautéed turmeric chicken with mushrooms, Warm haricot bean salad, ... See them all 511
Balsamic vinegar
Like these other recipes: Avocado and smoked salmon terrine , Raw beetroot salad, Fried eggs with tomatoes, ... See them all 3
Tarragon
Like these other recipes: Baked sea bass fillet with lemon and tarragon, Spinach fritters, Pickled gherkins, Filet mignon with mustard and tarragon sauce, Chicken breasts with tarragon, ... See them all 11
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