Broad Bean Salad Recipe
I love this vibrant broad bean salad, it's so simple! And maxed up with clean flavors and textures! Tender beans, creamy mozzarella, and a zippy lemon vinaigrette make it a perfect summery side dish or light lunch.
Equipment
- 1 medium saucepan
- 1 colander for draining the broad beans
- 1 frying pan
Ingredients
- 250 g baby broad beans frozen or fresh
- 125 g fresh mozzarella ball or mozzarella pearls
- 2 ruby red gem lettuce heads washed and patted dry, quartered
- 3 tbsp extra virgin olive oil
- 1 medium garlic clove grated
- 1 lemon zest and juice
- A handful of fresh mint leaves picked
- Salt and black pepper to taste
Instructions
Cook the broad beans:
- Boil beans in salted water (add a few teaspoons of salt to a medium saucepan) for 4-5 minutes. Drain and rinse under cold water tap.
Dress it up:
- In a small bowl, whisk together olive oil, grated garlic, lemon zest and half of the lemon juice juice, salt, and pepper.
- Toss the cooked broad beans in the dressing and leave for a 5 minutes to infuse flavors.
Prepare the lettuce:
- Whilst the broad beans are soaking up the dressing, drizzle a little olive oil in a frying pan and saute the quartered lettuces (1-2 minutes each cut side) until slightly wilted and a little golden.
Assemble the salad and Serve:
- Arrange the sauteed lettuce, dressed broad beans, mint leaves, and tear the mozzarella to divide between plates or on a sharing platter.
- Drizzle with additional dressing, olive oil, or the other half of lemon juice to taste.
- Serve with foccacia or ciabatta or next to an antipasti platter.
Video
Notes
- Don't overcook the beans! They should be tender but still retain a slight bite.
- Blanch the broad beans in boiling water, then immediately run cold water over them for a few minutes to stop cooking and preserve their vibrant green color, especially if using fresh ones.
- If you use baby broad beans, you don't need to peel them, but I did peel some after boiling and cooling for that vibrant green appeal and left some with their jackets on. More fiber!
- After tossing the broad beans with the dressing, let them sit for a few minutes to absorb some of those flavors. Taste for seasoning and adjust as needed at this step.
- Pat dry the mozzarella ball or pearls to avoid a wet salad.
Tried this recipe?Tag me @candyflossiecooks on Instagram! I'd love to see how your dish turns out ! ✨