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Broad bean salad with Parmesan
A salad that combines crunchy almonds, tender broad beans, with the flavours of balsamic vinegar, parmesan and herbs.
291 K 4/5 (30 reviews)552573
Last modified on: February 21th 2011
400 g broad beans
1 handful flakeds almonds
a little Parmesan (Parmigiano Reggiano)
2 tablespoons balsamic vinegar
1 tablespoon vinegar
6 tablespoons 
1 bunch 
1 sprig 
Times for this recipe
Preparation
25 min.
Cooking
3 min.
All in all
25 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
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Step by step recipe
Stage 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.
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 400 g broad beans.
Stage 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.
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 | 31 RDI=49 % | 71 RDI=27 % | 112 RDI=153 % | 1,419 RDI=71 % | 5,945 RDI: 71 % |
| Per 100 g | 5 RDI=8 % | 12 RDI=5 % | 19 RDI=26 % | 242 RDI=12 % | 1,016 RDI: 12 % |
| Per person | 5 RDI=8 % | 11 RDI=4 % | 18 RDI=26 % | 236 RDI=12 % | 991 RDI: 12 % |
How much will it cost?
- For 6 people : 4.15 €
- 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
Like these other recipes: Salade Niçoise, Rabbit with mustard, Vegetable pie, Country-style spring pasta, Baby broad beans and peas with rice and mascarpone , ... See them all 8
Olive oil
Like these other recipes: Dipping bread with cheese, Scallops with cabbage julienne, Warm lentil salad, Greek Pesto, Penne with purple artichokes, ... See them all 562
Balsamic vinegar
Like these other recipes: Fried eggs with tomatoes, Raw beetroot salad, Avocado and smoked salmon terrine , ... See them all 3
Chives
Like these other recipes: Cauliflower and egg salad, Celery and avocado salad, Potato galette, Pork and mushroom duo, Valay salad, ... See them all 63
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