Tomato Broad Bean Salad With Salsa Verde Recipes

TOMATO & BROAD BEAN SALAD WITH SALSA VERDE

Steps:

• Make a batch of this salsa verde (see Recipe Notes below for changes to original recipe).Set aside for the flavours to meld (1 hour).
• Pod the broad beans.Put the beans in saucepan with boiling water from a kettle and simmer until tender (depending on size and age, approximately 3-8 min).Drain the beans in a colander and cool under the running cold tap.
• Remove the skins from the broad beans: make a nick in the skin with your thumbnail then gently squeeze until the bean pops out. Discard the skins.
• Lay out the sliced tomatoes, onions and skinned broad beans attractively on a plate.Season lightly with salt and grind over black pepper.
• Spoon blobs of the salsa verde all over the salad.
• Crumble over the feta if using and serve.

FRESH BLACK BEAN SALAD

Steps:

• In a large serving bowl, combine all of the ingredients and toss to combine. Taste, and adjust as necessary until the flavors really pop-I usually add another teaspoon or two of vinegar (you can use lime juice instead, for more mild flavor) and another 1/4 teaspoon salt.
• Cover and chill to enhance the flavors-preferably for at least 2 hours, or overnight. Serve in individual bowls as is, or with any of the garnishes listed. Leftovers keep well for up to 4 days or so; you might want to wake up the flavors with an extra squeeze of lime juice or tiny splash of vinegar.

TOMATO SALAD WITH RICOTTA, BROAD BEANS & SALSA VERDE

Steps:

• Toss the sliced tomatoes and onion in a bowl with a bit of salt and set aside.
• Finely chop the herbs for the salsa verde. Pound the garlic, Dijon mustard and capers using a pestle and mortar and add to the herbs. Add seasoning and the oil. Add the vinegar, little by little, tasting as you go, until the sauce has the right amount of acidity - it needs to be punchy without losing the grassy, fresh flavour of the herbs.
• Bring a pan of water to the boil and plunge the broad beans in for a couple of mins, then drain, cool in cold water and peel away the shells.
• Divide the tomatoes and onions between plates or spread out on a platter. Dot the ricotta around and spoon over the salsa verde. Scatter with broad beans and serve.

GREEN TOMATO SALSA VERDE

Steps:

• Preheat the broiler. Line a baking sheet with foil. Place the green tomatoes on the baking sheet, stem-side down, and place under the broiler about 2 inches from the heat. Broil two to five minutes, until charred. Using tongs, turn the tomatoes over, and grill on the other side for two to five minutes, until blackened. Remove from the heat. When cool enough to handle, core the tomatoes and remove the charred skin. Quarter and place in a blender or a food processor fitted with a steel blade (I prefer the blender).
• Add the remaining ingredients, except the water, to the blender or food processor, and blend to a coarse or a smooth puree (to your taste). Transfer to a bowl, taste and adjust seasonings, and thin out with water if desired. Allow to stand for 30 minutes or longer before serving to allow the flavors to develop. You may wish to thin out after it stands.

TOMATO, BURRATA & BROAD BEAN SALAD

Steps:

• Chop the tomatoes into a mixture of slices and wedges, then put them in a bowl. Toss with 1/2 tsp salt and the sugar, then leave to marinate for 30 mins. Meanwhile, bring a pan of water to the boil and add the broad beans. Boil for 2 mins, then drain and allow to cool for a couple of mins. Peel them out of their shells. This is a bit fiddly but well worth it - I use my thumbnail to pierce the skin, then gently squeeze out the shiny green beans.
• Finely chop the herbs, then tip into a bowl and whisk in the olive oil, mustard, fennel seeds, most of the lemon zest, and red wine vinegar. Season, then stir in the broad beans.
• Tip the tomatoes onto a serving platter. Top with the burrata, then spoon over the broad bean salsa. Scatter over the hazelnuts and remaining lemon zest to serve.

WHITE BEAN TOMATO SALAD

Steps:

• Place tomatoes in a colander and sprinkle with salt; let stand for 1 hour. In a bowl, combine the remaining ingredients. Add tomatoes; toss gently. Refrigerate until serving.