Broad beans with lettuce, shallots and mint recipe
Broad beans, lettuce, shallots and mint make for a fresh, vibrant side salad. It's perfect for summer barbecues.
Recipe from How To Eat A Peach by Diana Henry. Published by Mitchell Beazley, £25.
Ingredients
- 50 g unsalted butter
- 6 shallots, finely chopped
- 2 little gem lettuces
- 1 pinch sea salt flake and freshly ground black pepper
- 1 good squeeze of lemon juice
- 1 handful leaves from 6 mint sprigs, torn
- 700 g broad beans (podded weight)
- 1.8 oz unsalted butter
- 6 shallots, finely chopped
- 2 little gem lettuces
- 1 pinch sea salt flake and freshly ground black pepper
- 1 good squeeze of lemon juice
- 1 handful leaves from 6 mint sprigs, torn
- 24.7 oz broad beans (podded weight)
- 1.8 oz unsalted butter
- 6 shallots, finely chopped
- 2 little gem lettuces
- 1 pinch sea salt flake and freshly ground black pepper
- 1 good squeeze of lemon juice
- 1 handful leaves from 6 mint sprigs, torn
- 24.7 oz broad beans (podded weight)
Details
- Cuisine: British
- Recipe Type: Side
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 15 mins
- Serves: 6
Step-by-step
- Cook the broad beans in boiling water for 4 minutes, then drain and run cold water over them.
- Once they are cool enough to handle, slip off their skins. This is laborious, but the colour is quite brilliant, and you can prepare them earlier in the day up to this point.
- Melt the butter in a large frying pan and sauté the shallots over a medium-low heat until soft but not coloured.
- Cut the base off each lettuce and shred the leaves. Add them to the shallots and cook over a medium heat until wilting, then add the beans.
- Heat through, season, then add the lemon juice and mint. Serve in a broad, warmed bowl.
This recipe from How To Eat A Peach by Diana Henry. Published by Mitchell Beazley, £25. Photography by Laura Edwards.
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