800 g broad beans
2 handfuls flaked almonds
a little Parmigiano reggiano (Parmesan)
4 tablespoons balsamic vinegar
2 tablespoons vinegar
12 tablespoons 
2 bunches 
2 sprigs 
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 27 min. | 8 min. | 35 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 3 min.
Preheat your oven to 200°C or 392°F, put 2 handfuls flaked 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.
Bring a large pan of water, with a tablespoon of salt added, to the boil.
When boiling, add 800 g broad beans. Cook for about 5 minutes, until tender.
When boiling, add 800 g broad beans. Cook for about 5 minutes, until tender.
Stage 4 - 5 min.
Cool them in a strainer under cold water.
Stage 5 - 5 min.
Dry them with a cloth.
Stage 7 - 2 min.
Prepare the vinaigrette: In a glass jar with a good lid pour 4 tablespoons balsamic vinegar, 12 tablespoons olive oil, 2 tablespoons vinegar, pepper and salt.
Stage 8 - 1 min.
Fasten the lid firmly on the jar, shake vigorously, and the vinaigrette is ready.
Stage 9 - 5 min.
Put the broad beans in a bowl. Using a peeling knife make some shavings of parmesan.
Stage 10 - 1 min.
Add the chives and tarragon.
Stage 11 - 1 min.
Finally add the almonds.
Stage 12 - 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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,840 Kcal or 11,891 Kj | 64 gr | 142 gr | 224 gr |
| 142 % | 24 % | 13 % | 34 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 243 Kcal or 1,017 Kj | 5 gr | 12 gr | 19 gr |
| 12 % | 2 % | 1 % | 3 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 237 Kcal or 992 Kj | 5 gr | 12 gr | 19 gr |
| 12 % | 2 % | 1 % | 3 % |
How much will it cost?
Source
Home made, and dedicated in friendship to Caro and Gireg.
This recipe uses (among others)
 | Broad beans: You can check-out other recipes which use it, like for example: Vegetable pie, Salade Niçoise, Summer Salmon Blanquette, Rabbit with mustard, ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Fish fillet with preserved lemons, Ratatouille, Potatoes with bacon and herbs, Stuffed artichokes au gratin, Beetroot salad with cashew nuts, ... All |
 | Balsamic vinegar: You can check-out other recipes which use it, like for example: Fried eggs with tomatoes, Raw beetroot salad, Avocado and smoked salmon terrine , ... All |
 | Vinegar: You can check-out other recipes which use it, like for example: Lumberjack turnovers, Small cheese and bacon rolls , French dressing (vinaigrette), Pan bagnat, Endive and walnut salad, ... All |
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