Author Notes
a vibrant salad using summers delicate produce. silky shelled broad beans pair with crunchy raw romanesco, creamy fresh ricotta and fresh herbs. —Krissy
Ingredients
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1b 1/2 cups
blanched, shelled broad beans
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1
very small red onion or shallot
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3 tablespoons
of muscat vinegar
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1
small head of romanesco broken into very small pieces
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3
strips of lemon peel, cut very finely into strips
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2
large handfuls of pea shoots or other micro greens
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10
small mint leaves
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10
sprigs of flat leaf parsley
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2 tablespoons
orange infuse olive oil (or an olive oil with sweet floral notes)
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salt & fresh cracked pepper to taste
Directions
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chop an extra small red onion (or shallot) very finely, just cover with muscat vinegar and set to the side
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peal and blanch the broad beans, remove the tough light green outer pod to reveal the gorgeous green color.
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break apart the romanesco into very small pieces - they are sweet and crunchy and raw in this salad -
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assemble the pea shoots, romaesco, lemon zest fronds, broad beans, flat leaf parsley & mint leaves on each of the plates.
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into the onion mixture add a pinch of salt and whisk in the olive oil.
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dollop on your ricotta, as much or as little as you like really and then drizzle the entire salad with the dressing.
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finish with a few grinds of black pepper
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