Ingredients
- Serves 8 (ish)
- ¼ cup coarsely chopped toasted hazelnuts
- 1½ cups shelled broad beans
- Sea salt
- 1 small shallot, finely chopped
- 2 tablespoons Champagne or white wine vinegar
- Freshly ground black pepper
- ⅓ cup olive oil
- 1 bunch asparagus,
- About 15 baby new potatoes, cooked till tender
- 2 cups trimmed watercress or rocket
- ½ cup mint leaves
- 2 tablespoons tarragon leaves
- 2 tablespoons chive blossoms (optional)
BROAD BEAN, ASPARAGUS AND NEW POTATO SALAD
Method
- Preheat oven to 180°c
- Toast hazelnuts on a baking sheet, tossing occasionally, until fragrant but not browned, 5–8 minutes
- Remove the skins then coarsely chop when cool enough to handle
- Cook broad beans in a large saucepan of boiling salted water until tender, about 4 minutes
- Using a slotted spoon, transfer to a colander set in a bowl of ice water
- Drain, remove skins, and transfer beans to a small bowl
- Slice new potatoes in half or quarters (depending on size) and place in a large pot
- Cover with cold water and bring to a boil
- Turn down the heat to a slow boil and cook for 12 to 15 minutes - until fork tender
- Combine shallot and vinegar in another small bowl; season with salt and pepper and set aside at least 10 minutes
- Whisk oil into shallot mixture; season vinaigrette with salt and pepper
- Slice asparagus thinly lengthwise on a mandolin or with a vege peeler Combine beans, asparagus, potatoes, watercress, mint, and tarragon in a large bowl; add vinaigrette and hazelnuts and toss to combine
- Transfer to a serving platter and top with chive blossoms, if using
Comments
This salad is spring. If you can’t find fresh broad beans, substitute with frozen (follow the same method below for the fresh beans) or English peas or sugar snap peas instead.
Thanks to Amazelnuts – hazelnuts; Brydone Growers– new potatoes; and Janefield Paeonies and Hydroponics – rocket for providing the ingredients used in the demonstration at the market
Please click here if you would like to download a printable copy
