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Broad bean salad with Parmesan

Name: Broad bean salad with Parmesan
Prep time: 22 min
Cook time: 3 min
Total time: 25 min
Yield: 6 people
Cuisine: French
Ingredients: 400 g broad beans; 1 handful flakeds almonds; a little Parmesan (Parmigiano Reggiano); 2 tablespoons balsamic vinegar; 1 tablespoon vinegar; 6 tablespoons olive oil; 1 bunch chives; 1 sprig tarragon; Salt; Pepper

A salad that combines crunchy almonds, tender broad beans, with the flavours of balsamic vinegar, parmesan and herbs.

297 K 4/5 (30 reviews)552573

Duration

28 min.

Difficulty

Easy

Last modified on: October 21^th 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 6 people, you will need:

1 400 g broad beans
2 1 handful flakeds almonds
3 a little Parmesan (Parmigiano Reggiano)
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: 580 grams

Times for this recipe

Preparation

25 min.

Cooking

3 min.

All in all

28 min.

Preparation 25 min.

Cooking 3 min.

When should you start or finish this recipe?

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

Step 1 - ⌛ 3 min.

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.

Step 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.

Step 3 - ⌛ 5 min.

Prepare 400 g broad beans.

Step 4 - ⌛ 3 min.

Chop quite finely 1 bunch chives and 1 sprig tarragon.

Step 5 - ⌛ 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.

Step 6 - ⌛ 1 min.

Fasten the lid firmly on the jar, shake vigorously, and the vinaigrette is ready.

Step 7 - ⌛ 5 min.

Put the broad beans in a bowl. Using a peeling knife make some shavings of parmesan.

Step 8 - ⌛ 1 min.

Add the chives and tarragon.

Step 9 - ⌛ 1 min.

Finally add the almonds.

Step 10 - ⌛ 2 min.

Broad bean salad with Parmesan : Step 10

If you are going to eat the salad now, add the vinaigrette and mix gently.

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: Homemade, and dedicated in friendship to Caro and Gireg.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	6 g RDI=6 %	12 g RDI=3 %	18 g RDI=18 %	234 kcal RDI=9 %	981 kJ RDI=9 %
Per person	5 g RDI=6 %	12 g RDI=3 %	17 g RDI=18 %	226 kcal RDI=8 %	944 kJ RDI=8 %
Whole recipe	32 g RDI=36 %	71 g RDI=20 %	105 g RDI=106 %	1,353 kcal RDI=50 %	5,665 kJ RDI=50 %