For me my broad beans being ready to eat heralds Spring is well and truly hear. I love those bright green sweet little beans that are young, fresh and tender broad beans. If picking them young they don't need any cooking of peeling, they are perfect just as they are. Italians are big fans of very fresh, very young, very tender broad beans raw served simply with a little olive oil, salt, pepper and a few shavings of Pecorino or Parmesan - as always they do simple so well and just let the fresh flavours speak for themselves. If using older or frozen broad beans they are bit of work but so worth all the podding, cooking and peeling to savour these little green gems.
This tasty salad ticks the boxes on a number of fronts. First and foremost it is delicious and another something a little different to add to your salad repertoire. As an added bonus the broad beans are full of protein and fibre and that's not all, then there is a whole lot of antioxidants from the corn, cucumber, garlic and parsley. It was also a great way to savour some fresh broad beans straight out of the garden. The roasted garlic adds a lovely nutty sweetness that only roasted garlic can.
Clara also loves the vegetable patch.
Broad Beans Like: pasta, rice and egg dishes, salad greens, salty hard Italian cheeses, cream, butter, ham, bacon, salmon, prawns, crab, carrots, peas, artichoke, asparagus, saffron, mushrooms and olives. Also great pureed or mashed.
Broad Bean Salad with Roasted Garlic Vinaigrette - tweaked a little from wholeliving.com