less than 30 mins
10 to 30 mins
Serves 10
This is such a lovely fresh tasting salad, ideal for a summer buffet or alfresco meal. For meat eaters, add six rashers of crispy fried, crumbled bacon.
Mary Berry recipes
From
Ingredients
For the croutons
- 450g/1lb thick slices
white bread - 6 tbsp
olive oil - salt and
pepper
For the salad
- 300g/10oz frozen baby
broad beans - 6
little Gem lettuces - 100g/3½oz
parmesan cheese, or vegetarian hard cheese, cut into shavings with a vegetable peeler
For the mustard dressing
- 3 tbsp
Dijon mustard - 5 tbsp
white wine vinegar - 8 tbsp
olive oil - 5 tbsp double or
single cream - 1 rounded tbsp
caster sugar - salt and
pepper
Method
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For the croutons, preheat the grill to hot. Cut the crusts off the bread and discard. Cut the bread into even-sized small cubes. Sit a plastic bag in a bowl, pour in the oil and season with salt and pepper.
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Add the cubed croutons to the bag, pick up the bag and shake, tossing the cubes in the seasoned oil. Tip the bread out on a baking tray and place under the grill. Turn until they’re evenly browned – watch them all the time to prevent scorching and shake occasionally to make sure they brown evenly.
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For the salad, cook the broad beans in boiling water for about 3-4 minutes, or until tender. Drain and refresh in cold water. Remove the beans from their pods, set aside.
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Trim the very ends off of the little Gem lettuces but keep the root intact. Slice each lettuce into six wedges. Arrange on a platter, scatter with beans and parmesan and season with salt and pepper.
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For the mustard dressing, measure all of the dressing ingredients into a clean jam jar, season with salt and pepper and seal with a lid and shake until combined. Pour over the dressing, toss and serve.
Recipe Tips
look for Parmesan-style cheese made without animal rennet if serving vegetarians.