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Fresh asparagus, pea and broad bean salad with pancetta and pine nuts Recipe

Fresh asparagus, pea and broad bean salad with pancetta and pine nuts Recipe
Method
  • 1

    Preheat the oven to 180'C.

  • 2

    Pod the broad beans. Peel and finely dice the garlic. Pick the mint leaves and discard the stalks. Juice the lemons.

  • 3

    Grate half of the parmesan and make parmesan shavings with the rest.

  • 4

    Wash and dry the salad leaves.

  • 5

    Lay the pancetta out on a baking tray and cover with a second baking tray. Transfer to the oven and cook for 7 minutes until brown and crispy.

  • 6

    Roast the pine nuts for 6-7 minutes until golden brown.

  • 7

    Break the tough stems from the asparagus and then cook in rapidly boiling, salted water for 3 minutes.Remove from the pan and plunge into ice water to stop the cooking process.

  • 8

    Blanch the peas and broad beans in the same way for 2minutes.

  • 9

    To make the dressing: blitz the broad beans with the garlic and mint. Add the olive oil and season with salt and freshly ground pepper and then add the grated parmesan cheese.

  • 10

    To serve the salad, mix the dressing with the peas and asparagus. Dress the leaves with olive oil and season with salt and black pepper. Place the leaves in a bowl, spoon in the dressed peas and asparagus, add the pine nuts and then finish with the crisp pancetta and parmesan shavings.

Chef's tip

«For a vegetarian alternative, serve this salad with feta or goat's cheese instead of pancetta.»

A fresh and summery mixed leaf salad with peas, pine nuts and pancetta served with a broad bean, mint and garlic dressing.

Rate this recipe :

(13 votes)

  • Preparation  15mins
  • Cooking time  15mins
  • Rest time  0h

  • Difficulté  Easy

Ingredients for people

  • Garlic clove(s) : 1 whole
  • Broad bean(s) : 300 g
  • Pancetta slice(s) : 12 whole
  • Pine kernel(s) : 50 g
  • Fresh pea(s) : 150 g
  • Parmesan : 100 g
  • Fresh mint : 0.5 bunch
  • Olive oil : 150 ml
  • Lemon(s) : 2 whole
  • Mixed salad leaves : 100 g
  • Green asparagus : 24 whole
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
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