Broad Bean and Little Gem Salad

A fresh summer salad featuring crispy homemade croutons, tender broad beans, gem lettuce wedges, and a creamy mustard dressing.

Vegetarian Healthy Side Dish Summer Salad

Estimated Nutrition

Calories

421.1

kcal / serving

4210.5 kcal total

Carbs

21g

per serving

210.4 g total

Fat

34.6g

per serving

345.8 g total

Protein

7.8g

per serving

78.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Caster Sugar

rounded tablespoon

CondimentsSauces

tbsp

Dijon Mustard

tbsp

White Wine Vinegar

Dairy

100

Parmesan Cheese

shaved with a peeler, use vegetarian hard cheese if preferred

tbsp

Cream

double or single

GrainsCereals

450

White Bread

thick slices, crusts removed, cubed

LegumesPulses

300

Baby Broad Beans

frozen

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

to taste

OilsFats

Olive Oil

for croutons

120

Olive Oil

for dressing

Vegetables

heads

Little Gem Lettuce

cut into wedges

Method

Pour the dressing over the salad, toss gently, and serve.

Preheat the grill to hot and cut 450g of white bread into small cubes after removing crusts.

Toss bread cubes in a bag with 90ml olive oil, salt, and pepper until evenly coated.

Grill the bread cubes on a baking tray until evenly browned, shaking occasionally.

Cook the broad beans in boiling water for 3-4 minutes until tender.

Drain the beans, refresh in cold water, and remove them from their pods.

Slice each lettuce into six wedges and arrange on a platter with beans and cheese shavings.

Combine the mustard, vinegar, 120ml olive oil, cream, and sugar in a jar and shake well.