This is a yummy little side salad, perfect to eat on a slice of baguette or piece of toast. I urge you to try it, because although broad beans are a bit of a hassle to peel, this flavor combination is well worth it. A bonus - Dante, age 1, loved this.
Broad Bean Gruyere Salad
300 g broad beans (shelled, but not peeled)
70-100 g gruyère cheese (or other flavorful cheese), coarsely grated
1-2 tbsp olive oil
1/2 lemon, juiced
black pepper
Tip the beans into some boiling water and cook for about 3-5 minutes. (Mine were frozen and needed 5.) Drain and splash with cold water to cool them down. When cool enough to handle, peel of their tough skins, and save all the little green kidney-shaped beans in a bowl. Add the cheese, olive oil (start with the smaller amount), lemon juice and a good grind of black pepper. Taste to see if you want a bit more oil, lemon, cheese or perhaps salt.
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