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Fruity broad bean salad

updated

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Ingredients for 4 servings:

  • 1 shallot(s), diced
  • 500 g beans, fresh broad beans (alternatively thick ones from a jar)
  • 4 tbsp lemon juice
  • 1 large pear(s), ripe, not too soft
  • 40 g pine nuts, toasted
  • 2 sprigs of mint
  • 1 clove(s) garlic, crushed
  • some salt and pepper, from the mill
  • 4 tbsp olive oil
  • some Parmesan, shaved
  • some mint, for garnishing

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Cook the broad beans in plenty of boiling water for 5 minutes. Add the diced shallots. After one minute, strain both through a sieve, transfer to a bowl, and toss with lemon juice. Peel the pear and cut into small pieces. Mix with the beans. Pluck the mint leaves from the stems and chop. Fold the mint, pine nuts, and garlic into the salad. Season with salt/pepper and oil, and serve in glass bowls. Garnish with Parmesan cheese and a mint leaf.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Fruity broad bean salad

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