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Broad bean salad with preserved lemon

May 12, 2011

Broad beans are making a welcome reappearance at my market. I love them, particularly in a salad. Unless they are small and very tender, the beans are best double podded. After removing from the long velvety pod they should be blanched and then the skin off the bean itself can be easily removed by making a split in the skin on one end (a thumbnail is good for this) and squeezing out the inner bean.

I made this salad from my latest bean purchase. If you're looking for something different, trying draining off some of the dressing and mashing the salad into a paste. Serve it on slices of grilled bread for a substantial snack to enjoy with a drink.

My current jar of preserved lemons is nearing the end so replenishing that will be one of my next projects for those exotice winter casseroles

Broad bean and preserved lemon salad

1kg broad beans
1/2 preserved lemon
handful of chopped mint
red pepper flakes
1 teaspoon grain mustard
2 tablespoons lemon juice
1 tablespoon white wine vinegar
4 tablespoons olive oil
salt and pepper to taste

Pod the beans and blanch them in boiling water for two minutes. Drain and refresh in iced water. Drain again and slip off the pod. Place the beans in a bowl (right) and mix well with the remaining ingredients.

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