Broad bean salad with mint | Women's Weekly Food
Broad beans and mint are a match made in culinary heaven. With the addition of prosciutto and a red wine vinegar dressing, this is the ideal spring side.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 2 kilograms young broad beans in their pods
- 3 sprigs fresh mint
- 8 slices prosciutto
- 1 small_piece cos lettuce heart
- Dressing
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dijon mustard
- salt and pepper, to season
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