Broad Beans on Toast

Name: Broad Beans on Toast
Yield: Serves 6
Cuisine: French
Ingredients: 8 sprigs [about 1 bunch] French tarragon, leaves roughly snipped; sea salt flakes and freshly ground black pepper; sea salt flakes and freshly ground black pepper; 6 small Roma tomatoes, washed; best quality extra virgin olive oil; 1 large clove garlic, any green shoot removed, lightly smashed; 1 baguette [preferably a traditional French one, not sourdough]; 1 baguette [preferably a traditional French one, not sourdough]; 2 kg broad beans in pods, shelled [separate the large and smaller beans]; 2 kg broad beans in pods, shelled [separate the large and smaller beans]; 3 litres water; 1 tablespoon salt

Preparation info

Serves
6

Difficulty
Easy

Appears in

Salades

By Damien Pignolet

Published 2010

About

Here is a simple salad inspired by Sean Moran’s superb dish of broad beans on toast. Allow plenty of time for the pleasurable task of double-shelling the broad beans since this is essential to the success of the dish.

Ingredients

3 litres water
1 tablespoon salt
2 kg <

Australian
Europe
Oceania
France
Australia
Vegan
Mediterranean

Method

Preheat the oven to 150°C. Bring the water to the boil, then add the salt. Cook the larger broad beans for 2 minutes after the water returns to the boil. Turn off the heat and, using a slotted spoon, lift them out of the water to drain in a colander, then refres