Broad Bean, Pea and Girolle Salad

Name: Broad Bean, Pea and Girolle Salad
Yield: Serves 4
Cuisine: British
Ingredients: 4 tbsp cold-pressed rapeseed oil; a few sprigs of tarragon, leaves removed and stalks reserved; sea salt and freshly ground black pepper; 200-250 g girolles, cleaned; 200 g podded broad beans; 200 g podded peas; a pinch of caster sugar; 1 tbsp cider vinegar; a handful of pea shoots (if available); 1 garlic clove, peeled and sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Hix Oyster & Chop House

By Mark Hix

Published 2010

About

This is a really simple, fresh-tasting salad - one of those dishes that you just take one look at and know it’s summer. You can vary the beans if you wish, perhaps adding some runners or bobby beans.

Ingredients

1 garlic clove, peeled and sliced
4 tbsp cold-pressed rapeseed oil
a few sprigs

Europe
United Kingdom
Summer
Gluten-free
Vegan

Method

Put the garlic, rapeseed oil and tarragon stalks into a wide saucepan with about 3 tbsp water. Season well and bring to the boil. Add the girolles, cover with a lid and cook over a low heat for 3-4 minutes, turning them with a spoon every so often. Take off the heat, remove the lid and leave to cool