Broad Bean And Little Gem Salad
This vibrant salad combines crispy croûtons, tender broad beans, and fresh Little Gem lettuces, all tossed together in a flavorful mustard dressing. The contrast of textures and flavors in this dish will leave you satisfied and refreshed with every bite.
— Constant Cookbook
Ingredients
- 450g/1lb thick slices white bread
- 6 tbsp olive oil
- and saltpepper
- 300g/10oz frozen baby broad beans
- 6 Little Gem lettuces
- 100g/3½oz parmesan
- 3 tbsp Dijon mustard
- 5 tbsp white wine vinegar
- 8 tbsp olive oil
- 5 tbsp double or single cream
- 1 rounded tbsp caster sugar
- and saltpepper
Instructions
- For the croûtons, preheat the grill to hot. Cut the crusts off the bread and discard. Cut the bread into even-sized small cubes. Sit a plastic bag in a bowl, pour in the oil and season with salt and pepper.
- Add the cubed croûton to the bag and shake, tossing the cubes in the seasoned oil. Tip the bread out on a baking tray and place under the grill. Turn until theyâre evenly browned â watch them all the time to prevent scorching and shake occasionally to make sure they brown evenly.
- For the salad, cook the broad beans in boiling water for about 3â4 minutes, or until tender. Drain and refresh in cold water. Remove the beans from their pods and set aside.
- Trim the very ends off of the Little Gem lettuces but keep the root intact. Slice each lettuce into six wedges. Arrange on a platter, scatter with beans and parmesan and season with salt and pepper.
- For the mustard dressing, measure all of the dressing ingredients into a clean jam jar, season with salt and pepper and seal with a lid and shake until combined. Pour over the dressing, toss and serve.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 10
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