Broad bean salad with Parmesan
A salad that combines crunchy almonds, tender broad beans, with the flavours of balsamic vinegar, parmesan and herbs.
275 K 4/5 (30 reviews)
25 min.
Easy
18 people
10 IngredientsLast modified on: February 21th 2011
2 lb + 10.3 oz broad beans
3 handfuls flakeds almonds
a little Parmesan (Parmigiano Reggiano)
6 tablespoons balsamic vinegar
3 tablespoons vinegar
18 tablespoons 
3 bunches 
3 sprigs 
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
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Step by step recipe
Stage 1 - 3 min.
Preheat your oven to 200°C or 392°F, put 3 handfuls 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 2 lb + 10.3 oz broad beans.
Stage 5 - 2 min.
Prepare the vinaigrette: In a glass jar with a good lid pour 6 tablespoons balsamic vinegar, 18 tablespoons olive oil, 3 tablespoons 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 | 100 RDI=40 % | 210 RDI=20 % | 340 RDI=50 % | 4,260 RDI=210 % | 17,840 RDI: 210 % |
| 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 18 people : 12.45 €
- Per person : 0.70 €
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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: Country-style spring pasta, Rabbit with mustard, Salade Niçoise, Small green vegetables in Mornay sauce, Summer Salmon Blanquette, ... See them all 8
Olive oil
Like these other recipes: Rice with spring greens, Tomato ladybirds, Gratin of chicken with rice and sautéed mushrooms, Curried prawn risotto, Gratin of purple artichokes, ... See them all 519
Balsamic vinegar
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Vinegar
Like these other recipes: Bruschetta, Spicy seafood plancha, Ardennes Salad, Rillettes stuffed mushrooms, Raw beetroot salad, ... See them all 35
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