Last Sunday my neighbor Rosaria made me a nice little appetizer: Fresh Broad Bean Salad. They were so good that I decided to make this recipe again to share it with all of you before broad bean season ends. Simple, fresh and very tasty, they can be served with any kind of dish.
Very few ingredients that make this dish fresh, tasty and above all quick and easy to prepare. Therefore suitable even for those less experienced in the kitchen.
For the method I made a short video, you can watch it on Facebook, Instagram and Pinterest.
If you like these legumes, don’t miss the next recipes:
Crostini with broad bean cream and pecorino
Roasted fresh broad bean pods
Mezze maniche with broad bean pods
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Cooking time: 5 Minutes
- Portions: 4 servings
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients
- 3 1/2 cups broad beans, shelled
- 2 tbsp extra virgin olive oil
- 2 tbsp white wine vinegar
- 1 clove garlic
- to taste salt and pepper
- 2 sprigs mint
Tools
- 1 Pot
- 1 Bowl
How to prepare the Fresh Broad Bean Salad
To prepare the Fresh Broad Bean Salad, organize your workstation with all the ingredients already measured.
This way you’ll have everything at hand, and your work will certainly be simpler and faster.
Shell the pods, and plunge the broad beans into boiling water for 4–5 minutes: it all depends on their size.
They should not cook for a long time, otherwise they would lose their freshness: they only need to be lightly blanched.
Drain them and immerse them in a bowl with ice water: this way they will cool quickly and won’t lose their brightness.
Remove the thin skin and place them in a small bowl to dress them.
Add the garlic cut into small pieces, the extra virgin olive oil, the white wine vinegar, the zest of half a lemon cut into thin strips, salt and pepper.
Mix well, and let them rest for at least half an hour in the fridge, then bring them to the table as a fresh dish.
In any case, even warm or at room temperature they are delicious.
Before serving your Fresh Broad Bean Salad, decorate your plate with small sprigs and leaves of mint.
Notes
Tip: since broad bean season lasts very little, once boiled you can store them in glass containers in the freezer.
This way you can comfortably enjoy them even in summer as a fresh dish or combined with large mixed salads.
Please: don’t throw away the pods, because as you well know, in my kitchen I recycle everything… follow my zero-waste recipes! https://blog.giallozafferano.it/lappetitovienmangiando/baccelli-di-fave-ripassati-in-padella/.
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