Thursday, July 18, 2013

Broad bean salad

In Holland we had warm weather. The sun was shining and I love a salad in this weather. I worked in the meadow today and there were quite a lot broad beans and lettuce. That is a great base for a nice salad with some bacon and honey.
If you don't like the bacon, or you are a vegetarian, you can use sun-dried tomatoes instead.

- Broad beans, about two hands;
- Lettuce, different kinds, about two hands;
- 150 grams bacon;
- 1 teaspoon mustard;
- 2 tablespoons olive oil, extra vierge;
- 2 teaspoons white balsamic vinegar;
- 2 teaspoons honey.

Bring water with one teaspoon of salt to a boil and cook the broad beans for three minutes. Drain in a colander and rinse with cold water to stop the cooking process. Get the skin of the big broad beans. Warm a frying pan and bake the bacon until golden brown. Drain on kitchen paper. Break the bacon in small pieces. Mix the lettuce, broad beans and bacon well.
In a second bowl whisk olive oil, mustard, vinegar and honey. At taste add some vinegar or honey. Poor the dressing over the salad and eat immediately.
This is a very nice dish with a baguette or a bruchetta.