Broad Bean and Salmon Salad 

Broad Bean and Salmon Salad

(0)

Calories:0 kcal
Difficulty:easy
Preparation:30 min
Ready in:90 min
Vegetable
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Ingredients

For servings

200 gramsBroad bean fresh or frozen
1Shallots
1small Garlic clove
2 tablespoonsOlive oil
50 millilitersVegetable broth
50 millilitersdry White wine
Salt
white Pepper
Sugar as needed
2 tablespoonsLemon juice
3 tablespoonsWhite vinegar
100 gramsArugula
1Avocado
1 teaspoonmedium spicy Mustard
2 tablespoonsNut oil such as hazelnut oil
120 gramsSmoked salmon sliced
freshly ground Pepper
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Directions

1 Defrost the broad beans and blanch in boiling water, let stand briefly, then drain well in a colander and remove the seeds from the pods. Peel and finely chop the shallot and garlic, then sauté together in hot oil. Add the beans and cook briefly, then add the vegetable stock and the wine, cover and cook for 4-5 minutes (7-8 minutes if using fresh beans). Toss the cooked beans with salt, pepper, sugar, lemon juice and vinegar, cover and leave to marinate at least 1 hour.
2 Rinse the arugula and spin dry. Halve the avocados, remove the pits and peels, and cut into bite-size pieces. Drain the beans, (reserve the marinade) and season them with mustard and oil. Pour the marinade over the avocado, beans and arugula, mix and serve with smoked salmon slices and freshly ground pepper.
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