Peas, broad beans and haricot beans are coated in a creamy dressing in this refreshing summer salad.
750g/1lb 10oz broad beans, in their pods
250g/9oz green beans (haricot beans)
500g/1lb 2oz peas, in their pods
a teaspoon of Dijon mustard
the juice of half a lemon
about 150ml/9fl oz olive oil
a small bunch of parsley
salt and black pepper
3 tablespoons of double cream
2 handfuls of young spinach leaves
Fill a large saucepan with water, lightly salt it, and put it on to boil. Pod the broad beans, top and tail the haricot beans and pod the peas. Cook the haricot beans in the boiling water for 4-5 minutes, or until bright green but still a little crisp. Remove them with a draining spoon and refresh under cold water to stop them cooking. Tip them into a dish.
Add the peas to the water and cook until tender – probably about 3-4 minutes, depending on the age of your peas. Drain, cool under running water, then add to the beans. Finally, cook the broad beans in the water for 6-7 minutes, or until tender.
Drain the broad beans and discard the water. Pop the beans from their pods by pinching them between you thumb and fingers. Discard the pale grey-green skin and add the bright green bean inside to the peas and haricot beans.
Put the Dijon mustard in a small bowl and stir in the lemon juice. Whisk in enough of the olive oil to make a dressing the consistency of double cream. Chop the parsley leaves and stir into the dressing. Beat in a little salt and black pepper. Lastly, stir in the cream.
Rinse and dry the spinach leaves (a salad spinner is useful here) and add them to the beans. Pour over the dressing and fold the ingredients gently together to coat.
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Nigel Slater finds new ways of cooking ingredients that just go perfectly together.
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