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Warm broad bean salad with bacon
- Published: 31 Jul 11
- Updated: 18 Mar 24
This warm broad bean and bacon salad recipe is great served with hunks of fresh crusty white bread.
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Don’t know how to prepare broad beans? First, pod the beans from their velvet-lined, green and long pod. You usually get around 5 or 6 usable beans in each pod, and at this stage, they can look quite greyish in colour.
Then, follow step 1 below – this technique is often known as ‘double-podding’, and while fiddly, is well worth the effort for the incredibly tender, bright green beans you’ll find.
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Serves 4
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Takes 40 minutes to make, 15 minutes to cook
Ingredients
- 500g podded broad beans
- 150g rindless, smoked, dry cured streaky bacon
- 3 tbsp extra-virgin olive oil, plus 1 tsp and extra to serve
- 1 fat garlic clove, finely chopped
- 50g (1-2) shallots, finely chopped
- 1 tbsp lemon juice
- 2 tbsp coarsely chopped fresh flatleaf parsley or mint
- Sea salt flakes
Method
- Drop the beans into a pan of well-salted boiling water and cook for 5 minutes or until just tender. Drain and, when cool enough to handle, nick the skin of each one with your fingernail and pop out the bright green beans.
- Cut the bacon rashers crossways into thin strips (about 2cm). Heat the 1 tsp of oil in a large frying pan, add the bacon and stir-fry over a high heat for about 3 minutes until crisp and golden. Tip onto a plate lined with kitchen paper and set aside.
- Add the 3 tbsp oil and the garlic to the pan and put over a medium heat. As soon as the garlic is sizzling (but not browned), turn down the heat, add the shallots, then soften for 3-4 minutes. Stir in the beans. Stir for 2 minutes until warmed through.
- Remove the pan from the heat and stir in the lemon juice, most of the crisp bacon, the parsley or mint and some seasoning to taste. Spoon onto a serving plate, drizzle over a little more oil, then scatter over the remaining crisp bacon and a few sea salt flakes and serve.
- Recipe from August 2011 Issue
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