Modern Broad Bean Salad
A simple and refreshing broad bean salad with garlic, parsley, oil, vinegar, salt, and pepper.
Ingredients
- 500 grams Fresh Broad Beans (About 2 cups shelled)
- 1 clove Garlic Clove (For rubbing the bowl)
- 2 tablespoons Fresh Parsley (Chopped)
- 3 tablespoons Extra Virgin Olive Oil
- 0.5 teaspoon Salt (Or to taste)
- 0.25 teaspoon Black Pepper (Freshly ground, or to taste)
- 1 tablespoon Red Wine Vinegar (Or to taste)
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Instructions
- 1Bring a pot of salted water to a boil. Add the broad beans and cook for 5-7 minutes, or until tender. Drain the beans and rinse with cold water to stop the cooking process.
- 2Once the beans are cool enough to handle, gently squeeze each bean to pop it out of its outer skin. Discard the skins, keeping only the bright green inner bean.
- 3Rub the inside of a salad bowl with the cut side of the garlic clove. This will impart a subtle garlic flavor to the salad.
- 4In the garlic-rubbed bowl, combine the peeled broad beans, chopped parsley, olive oil, salt, and pepper. Mix well to combine. Finally, add the red wine vinegar and mix gently.
- 5Serve the broad bean salad immediately or chill for later. Taste and adjust seasonings as needed before serving.
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