Catalan broad bean salad

Preparation info

  • Difficulty


Appears in

Floyd Around the Med

Floyd Around the Med

By Keith Floyd

Published 2000

  • About

This and the two recipes that follow are typically Catalan, from the Barcelona region of Spain.


  • 1 kg/ lb young broad beans (shelled weight)
  • 1 hearty lettuce, such as Cos, finely shredded
  • 2 tbsp finely chopped fresh mint
  • about 200 g/7 oz thinly sliced serrano or Parma ham, cut into very thin slivers

For the Dressing

  • 2 cloves of garlic, peeled
  • juice of 2 lemons
  • 2 large tsp sweetish mustard
  • 1 tsp sugar
  • olive oil
  • sea salt and black pepper


Blanch the broad beans in a large pan of boiling salted water for 2-3 minutes. Drain and leave to cool, then peel off the thin skin from each bean. Mix the beans with the lettuce, mint and ham and put into a salad bowl.

For the dressing, whack everything into a blender, gradually adding enough olive oil to give a fairly thick emulsion. Pour the dressing over the salad.