Haricots en Salade


Preparation info

  • Serves


    • Difficulty


    • Ready in

      25 min

Appears in

The French Market

The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

Summer’s first broad beans are so young, sweet and delicate that it seems hardly worthwhile making any plans for them at all – we all know that most of them will be eaten straight from the pod long before they see the inside of a cooking pot. This salad makes the most of these tender green beans, just dipped in boiling water and served with a young goat’s cheese and the simplest of dressings.


  • 2 kg broad beans in their pods
  • 4 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • sea salt
  • freshly ground black pepper
  • bunch of fresh mint
  • 100 g soft goat’s cheese


    Shell the beans. Bring a large pan of water to the boil, add the beans and simmer for 3 minutes. Drain and refresh in cold water until the beans are cool. Put the beans in a mixing bowl, add the olive oil, balsamic vinegar and seasoning. Remove the mint leaves from the stalks and chop. Add to the beans and toss well. Transfer to a serving bowl, crumble the goat’s cheese over the top and serve at once.