21 jul 2014

Broad bean salad

A wonderful, toothsome salad that goes well with any and all pasta dishes and deserves a place on any Italian table.

Cook the broad beans until tender and cool them back down under the cold tap. Squeeze the juice of one lemon and chop up a generous handfull of fresh flat leaf parsley and the same amount of fresh mint. Stir the juice and the herbs through the beans and season with some salt and pepper. Crumble in some rashers of crispy fried bacon and decorate with a few lemon slices and some more mint leaves. Perfection.

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