Broad Bean, Pea and Girolle Salad

Preparation info
  • Serves


    • Difficulty


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.


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


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