--
500 g of broad beans, shelled 300 g of green peas, shelled (you can keep a few pods for decoration) 2 tbsp. of olive oil 4 tbsp. of freshly squeezed lemon juice one tbsp. of finely chopped parsley salt and pepper, to taste 2 organic eggs a pinch o salt one tsp. of white wine vinegar
Cook broad beans and green peas
Young broad beans need about 10 minutes, young peas only about 2 minutes.
Remove skins from broad beans.
Whisk all the dressing ingredients together.
In a large bowl, combine beans and peas with the dressing.
Transfer salad to two bowls.
Prepare the eggs: bring water to boil, add vinegar. Crack each egg to a shallow bowl. Stir boiling water to create a whirl.
Carefully drop the egg into th center of the whirpool. Cover the pot, remove from heat and let it poach for 3 minutes.
Place eggs on the salad. Top with freshly ground pepper.
Broad bean salad
Light summer brunch. Or even lunch, if the day is really hot.
Broad bean salad
Serves: 2
Lemon dressing
Poached eggs
Cook broad beans and green peas
Young broad beans need about 10 minutes, young peas only about 2 minutes.
Remove skins from broad beans.
Whisk all the dressing ingredients together.
In a large bowl, combine beans and peas with the dressing.
Transfer salad to two bowls.
Prepare the eggs: bring water to boil, add vinegar. Crack each egg to a shallow bowl. Stir boiling water to create a whirl.
Carefully drop the egg into th center of the whirpool. Cover the pot, remove from heat and let it poach for 3 minutes.
Place eggs on the salad. Top with freshly ground pepper.
more dishes
