Confession (wow! This week is just full of confessionals): I have never had broad beans.
I didn’t know what they were until they arrived in my veg box this week. I was skeptical and unsure as to what to do with them. So I turned to the Abel and Cole Cookbook and Voila!
Garlicky Broad Bean Salad
What’s in it?
1 1/2 mugs of broad beans (as broad beans like plenty of pod space, this means you’ll nee about 4 large handfuls of pods)
2 stalks of celery
1 large tomato (I used cherry tomatoes because that is what I had)
1 handful of fresh basil, stems removed, chopped
a few springs of flat-leaf parsley, stems removed chopped, chopped
1-2 garlic cloves, minced
juice of 1/2 a lemon
glug of olive oil
salt and freshly ground pepper
Remove beans from their cozy pods and simmer in salted water for about 5 minutes. Drain and then run cold water over them for 30 seconds or so.
Combine salad ingredients together in a bowl, and add the beans. Mix the dressing ingredients together well and mix with the bean salad. Season with salt and pepper to taste.
Excuse the sub-par pictures…my f/1.4 broke…again…