Ingredients
2lb broad beans(in their pods)
4 rashers bacon, finely diced
4 1/2 tbsp olive oil
2 tomatoes, skinned and de-seeded
1 shallot, peeled
1/2 tsp french mustard
1tbsp white wine vinegar
1 garlic clove, peeled
1 tbsp chopped mixed fresh parsley, chervil and tarragon
Handful mixed salad leaves to serve
Directions
remove beans from their pods, plunge into boiling salted water and simmer for 10 minutes or until tender. Fry bacon in oil until brown and crisp, add crushed garlic. Remove from heat. Dice the tomato flesh and finely chop the shallot. In a bowl, mix the tomatoes and shallot with the mustard, followed by white wine vinegar. Toss and put in a serving bowl with the tomato and mustard mixture. Add the remaining olive oil, beans and herbs. Mix and season with salt and freshly ground pepper. Leave for 20 minutes to marinate and cool.
Serve on a bed of fresh mixed salad leaves. Finish with more ground pepper.
Enjoy!
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