Anchovy and broad beans salad
This anchovy and broad beans salad is quick and, perfect for lunch or brunch. Alternatively, serve it in a menu. I used anchovies marinated in parsley, garlic and citrus dressing, but you can use anything similar from a deli or jarred anchovies (not tinned). Serve it with toasted sourdough bread.
Ingredients
Method
- Blanch the broad beans in boiling water, then rinse and drain them.
- When cool, pop out the beans from their membranes. Discard the membranes. (This step is optional – the membranes are edible, just a bit chewy!)
- Cut the red pepper into small pieces. Chop the spring onions.
- Put the salad leaves on a platter, scatter the spring onion and pepper pieces over them, then the beans, then arrange the anchovies on top.
- Mix the dressing, then drizzle over the salad and toss gently.