Broad Bean Salad

File under: Take One Ingredient: Broad Beans

I don't think this recipe really needs quantities - it depends what you can get hold of.  It is quite simply a mix of beans, peas, spring onion and herbs.

I used some beans from the garden and some from the greengrocer.  Those from the garden were no thicker than my finger and cooked pods and all.  Simply top-and-tail them, destring (if required - probably not at this stage), and slice them between the beans if you can.  Boil them in salted water.  I added some beans from larger pods, a few peas (frozen and defrosted), some spring onion cut into 1" pieces and the stalks of some fennel herb (a small bulb of fennel wouldn't go amiss).
When tender, the whole lot was refreshed a little under the cold tap (not to make them cold, but warm I guess).  The larger beans were popped out of their grey skins.
The whole lot was gently mixed with the fronds of the fennel herb, some chopped chervil and a few rocket leaves.  Then seasoned with sea salt and black pepper and dressed simply - with good olive oil and lemon juice.

We had this with some nice bread and a tomato-mozzarella-basil salad for lunch.  Summer is here! (Not that you'd guess it from the weather...)

tags: broad bean  

links: digg this    del.icio.us    technorati    reddit