Broad Bean Summer Salad Recipe

Name: Broad Bean Summer Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1b 1/2 cups blanched, shelled broad beans; 1 very small red onion or shallot; 3 tablespoons of muscat vinegar; 1 small head of romanesco broken into very small pieces; 3 strips of lemon peel, cut very finely into strips; 2 large handfuls of pea shoots or other micro greens; 10 small mint leaves; 10 sprigs of flat leaf parsley; 2 tablespoons orange infuse olive oil (or an olive oil with sweet floral notes); salt & fresh cracked pepper to taste

Servings: persons

1b 1/2 cups blanched, shelled broad beans
1 very small red onion or shallot
3 tablespoons of muscat vinegar
1 small head of romanesco broken into very small pieces
3 strips of lemon peel, cut very finely into strips
2 large handfuls of pea shoots or other micro greens
10 small mint leaves
10 sprigs of flat leaf parsley
2 tablespoons orange infuse olive oil (or an olive oil with sweet floral notes)
salt & fresh cracked pepper to taste

1
chop an extra small red onion (or shallot) very finely, just cover with muscat vinegar and set to the side
2
peal and blanch the broad beans, remove the tough light green outer pod to reveal the gorgeous green color.
3
break apart the romanesco into very small pieces - they are sweet and crunchy and raw in this salad -
4
assemble the pea shoots, romaesco, lemon zest fronds, broad beans, flat leaf parsley & mint leaves on each of the plates.
5
into the onion mixture add a pinch of salt and whisk in the olive oil.
6
dollop on your ricotta, as much or as little as you like really and then drizzle the entire salad with the dressing.
7
finish with a few grinds of black pepper

121

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1b 1/2 cups blanched, shelled broad beans, 1 very small red onion or shallot, 3 tablespoons of muscat vinegar, 1 small head of romanesco broken into very small pieces, and more.

Yes, Broad Bean Summer Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Broad Bean Summer Salad

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