I find broad beans a total pain to prepare (and the proportion destined immediately for the compost heap is heartbreaking) but the result is worth the effort.
Ingredients - serves 4
400g broad beans (shelled weight)
200g bacon pieces
1 bunch spring onions
good handful of rocket leaves
1 tbsp chopped chives
1 tbsp chopped parsley
salt, pepper
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dressing:
1 tsp dijon mustard
1 tbsp white balsamic vinegar
2 tbsp olive oil
2 tbsp sunflower oil
1 clove garlic, crushed
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Method
1 Bring a pan of salted water to the boil and then simmer the broad beans for 5 minutes, drain, and when cool enough, peel off the skins (or not, as you prefer).
2 Cut the bacon pieces into 1cm cubes, fry off in a small amount of olive oil to crisping and cooked. Slice the spring onions thinly.
3 Crush the garlic to the point of reducing it to a creamy garlic paste - scrape it up and put it in a jar with the olive and sunflower oil, vinegar and Dijon mustard, pop the lid on and shake to a thick emulsion. Pour the contents into a salad bowl, add all the other prepared ingredients and toss (with a little salt and pepper to taste). |
