Fava (Broad) Bean Salad with Mint

10:00 pm on 1 November 2004

(Serves 8)

Ingredients Salad

  • 750 grams shelled young fava (broad) beans (fresh or frozen)
  • 1 small head of lettuce, finely shredded
  • handful mint leaves, finely shredded
  • 250 grams thinly sliced prosciutto, cut into thin strips

Ingredients Dressing

  • 4 tablespoons walnut oil
  • 1-2 teaspoons sherry vinegar
  • 1 clove garlic, crushed
  • sea salt and freshly ground pepper


Bring a large pot of salted water to the boil.

Add the broad beans and cook until tender, 5 to 7 minutes if fresh or 3-4 minutes if frozen. Drain and refresh under cold water. If the skins around the beans are tough, remove them.

Transfer the beans to a large salad bowl. Add the prosciutto, the lettuce and the mint.Combine all the dressing ingredients in a bowl and whisk until well blended. Season to taste.

Just before serving, pour the dressing over the salad and toss gently until the lettuce is evenly coated.

Place in a serving bowl and serve at room temperature.

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