Come warmer weather, a version of this should make its way to your table weekly.
At that point in the season, when fresh peas and broad beans are bountiful, set aside some time to pod them yourself, or buy some pre-podded. Equally, you could make this later in the season, towards cooler days, using frozen peas and broadies too. Smaller broadies early in the season don’t need double podding, otherwise, do put the time in for the second pod, lest you serve up blister skin (yuck, sorry). The parmesan vinaigrette is very versatile as well. Give it a drizz over bitter leaves such as radicchio, or keep it as a little dipper for lightly steamed crudités.
SERVES 4-6
INGREDIENTS
For the salad
- 200 g broad beans (fava beans), podded
- 100 g peas (frozen or fresh)
- 100 g snow peas, topped
- 100 g sugar snap peas, topped
- ½ green onion, finely sliced with the grain
- 100 g snow pea sprouts
- 1 bunch watercress, about 100 g, ends trimmed
- ¼ cup mint leaves, finely sliced
- ¼ cup parsley leaves, finely sliced
For the parmesan vinaigrette
- 2 tablespoons white wine vinegar
- 1–2 garlic cloves, minced
- 1 teaspoon Dijon mustard
- ¼ cup (60 ml) extra virgin olive oil
- 25 g parmesan cheese, finely grated
For the final bits & bobs
- 10 g parmesan cheese, for puffing
METHOD
- Fork together vinaigrette ingredients until combined. Season with salt and pepper.
- Bring a medium saucepan of water to the boil and tumble the podded broad beans in, then bring back to the boil for 2–4 minutes, depending on their size, until no longer chalky through the middle. Scoop out into a bowl and reserve.
- Drop the peas into the boiling water and cook for 4 minutes – whether they’re fresh or frozen. Pop the snow peas and sugar snaps into a heatproof colander in the sink and pour the boiled water and peas over the top for an easy blanch.
- Once the broad beans are cool enough to handle, squeeze the flesh out of the skins by finding the crack and pushing towards it. Set aside.
- Give the vinaigrette a quick zhuzh to reincorporate and toss the greens through, then combine with the green onion, snow pea sprouts, watercress, mint and parsley leaves just before serving, warm or at room temperature. Grate a final puff of parmesan over and finish with cracked pepper.
Looking for more delicious inspiration? Images and text from Salad for Days by Alice Zaslavsky, photography by Rochelle Eagle. Murdoch Books RRP $45.00. You can find more of Alice’s work @aliceinframes on Instagram.
This recipe was originally published in the title Salad for Days in The Humble Art of Hope in Issue 38 – The Humble Art of Hope. You can purchase previous issues and enjoy more enchanting content here.
