Early Season Broad Bean, Fennel & Preserved Lemon Salad

In the Vallespir the Broad Beans arrive in April. I love to make the most of the young tender beans. However, if you’re using older Broad Beans I highly recommend going to the trouble of  podding, blanching and removing the tender green kernels from the skins.

I love this salad served alongside the Spicy Sourdough Onion & Potato Fritters.

1 Small Fennel Bulb, trimmed and finely sliced

1/2 Lemon

1/4 Preserved Lemon, finely diced

Pinch of Salt

Pinch of White Pepper

500g Early Season Broad Beans

Handful of Coriander or Mache

Drizzle of Extra Virgin Olive Oil

Mix the fennel, preserved lemon, juice of 1/2 a lemon, salt and white pepper in a medium bowl. Leave the mixture to marinade for 24 hours, if possible (if not then for at least a couple of hours). Toss the mixture occasionally.

Just before serving, pod the broad beans and blanch them for 2 minutes in boiling water. Immediately drain them and leave to cool for a few minutes.

Toss the beans and coriander into the fennel mixture. Drizzle with a little olive oil.