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Broad Bean and Mint Salad

17/11/2023

The broad bean and mint salad is a fresh and light dish, perfect for spring or summer. Here is the recipe with a pinch of Italian flair in the preparation.

Ingredients

  • 400 g of shelled fresh broad beans (or frozen if out of season)
  • 2 tufts of fresh mint
  • 1/2 fresh onion
  • 2 tablespoons of extra virgin olive oil
  • Salt to taste
  • Black pepper to taste
  • Juice of 1 lemon
  • Pecorino Romano cheese (optional) to garnish

Preparation

  1. If using fresh broad beans, remove the outer skin and then blanch them in boiling water for about 1-2 minutes. After blanching, immediately plunge them into ice water to maintain a beautiful green color and stop the cooking process. Drain and peel off the outer skin to have the tender seeds ready for use.

  2. If the broad beans are frozen, follow the instructions on the package for the correct defrosting and any cooking.

  3. Peel and thinly slice the onion. Place the slices in a bowl with cold water and a bit of lemon juice for about 10 minutes, this will help to make it less pungent.

  4. Wash the mint tufts and dry them, then tear them with your hands or roughly chop them with a knife.

  5. In a large bowl, combine the broad beans, drained onion, mint, extra virgin olive oil, salt, and pepper.

  6. Gently mix the ingredients, then drizzle with fresh lemon juice.

  7. If you wish to add an extra touch of flavor, you can garnish the salad with shavings of Pecorino Romano cheese.

  8. Let the salad rest in the refrigerator for at least 15 minutes before serving. This will allow the flavors to blend together better.

Curiosity

Broad beans are very ancient legumes, already known and appreciated by the Romans, who celebrated their cultivation during the festivities in honor of Flora, the goddess of flowers and spring. Moreover, this dish is excellent for its freshness and simplicity, making it an ideal snack also for aperitifs or outdoor picnics.

Broad Bean and Mint Salad