The combination of soft leaves and crisp pear with buttery broad beans and Parmesan makes a delicious salad. Use shaved fennel or a crisp apple if pears aren’t at their best.
Serves: 6
INGREDIENTS
300 grams frozen broad beans
2 large handfuls rocket
1 ripe but firm pear
Parmesan for shaving
1 handful baby salad leaves
Dressing
4 tablespoons olive oil
2 tablespoons lemon juice
1 clove garlic, crushed
1 teaspoon Dijon mustard
6 each large mint and basil leaves, roughly chopped
1-2 teaspoons honey
sea salt and freshly ground pepper
METHOD
Blanch the broad beans in a saucepan of boiling water for 3-4 minutes. Drain and cool under cold running water. Drain again and peel off the skins.
Dressing: Place all the ingredients in a food processor and blend until smooth. Season.
To serve: Place the broad beans and rocket in a bowl and toss with just enough dressing to coat lightly. Thinly slice the pear and add to the salad. Transfer to a serving platter and shave over the Parmesan cheese. Scatter over the baby leaves and drizzle with a little more dressing and a grind of pepper.
Pantry note: Punnets of baby salad leaves are available at supermarkets and good fruit shops.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Farro Salad with Broad Beans and Preserved Lemon]()
RecipeFarro Salad with Broad Beans and Preserved Lemon
Article by Claire Aldous![Broad Bean, Beetroot and Green Bean Salad with Watercress Pesto]()
RecipeBroad Bean, Beetroot and Green Bean Salad with Watercress Pesto
Article by Claire Aldous![Roast Chicken with Grapes and Thyme]()
RecipeRoast Chicken with Grapes and Thyme
Article by Claire Aldous![Watercress and Witlof Salad with Fresh Pear and Honeyed Walnuts]()
RecipeWatercress and Witlof Salad with Fresh Pear and Honeyed Walnuts
Article by Claire Aldous
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.