Broad beans are briefly simmered until tender, then mixed with a sharp dressing, crispy pancetta, and fresh herbs. With its simple preparation and two-hour resting time, Delia Smith Broad Bean Salad Recipe makes a lovely seasonal salad with plenty of savoury flavour.
Ingredients
For the salad:
1.8kg (4 lb) fresh broad beans in their pods, or 450g frozen broad beans
110g (4 oz) smoked pancetta or smoked streaky bacon
2 shallots, finely chopped
1 tablespoon chopped fresh herbs, such as parsley, chives, basil, or thyme
Salt and freshly ground black pepper, to taste
For the dressing:
5 tablespoons extra virgin olive oil
2 tablespoons sherry vinegar
1 large garlic clove, peeled
2 teaspoons mustard powder
½ teaspoon sea salt, or to taste
Freshly ground black pepper
Recipe Details:
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Resting Time: 2 hours
Servings: 4
Calories: Approximately 360 kcal per serving
Fresh broad beans are usually at their best during late spring and early summer. Young beans have a sweeter flavour and more tender skins, so they need very little cooking.
Frozen broad beans are a good alternative outside the season. I prefer fresh beans when available, but frozen ones are convenient and give good results with the same dressing.
How to Make Delia Smith Broad Bean Salad
Step 1: Prepare and Cook the Broad Beans
Remove the broad beans from their pods if using fresh ones. Bring a saucepan of lightly salted water to a boil, add the shelled beans, and cook gently for approximately 5 minutes.
Check the beans after a few minutes. They should be tender enough to eat but still firm enough to hold their shape. Overcooking makes them soft and can leave the salad looking dull.
Drain the beans thoroughly and transfer them to a large mixing bowl.
If the beans are mature and have thick outer skins, allow them to cool slightly before squeezing out the tender green beans inside. Young beans generally have thin skins that can be left on.
Step 2: Cook the Pancetta and Make the Dressing
Preheat the grill to a high temperature. Arrange the pancetta slices on a foil-lined baking tray and grill for approximately 4 minutes, turning if necessary, until golden and crispy.
Remove the pancetta and allow it to cool. Once cooled, crumble it into small pieces so it can be distributed evenly throughout the salad.
For the dressing, crush the garlic with the sea salt using a pestle and mortar until it forms a smooth paste. Add the mustard powder, followed by the sherry vinegar and a generous grinding of black pepper.
Slowly pour in the olive oil while whisking until the ingredients are thoroughly combined.
Taste the dressing before adding any more salt. The pancetta already has a salty flavour, so I recommend keeping the dressing slightly sharp.
Step 3: Combine the Ingredients and Leave to Rest
Pour the prepared dressing over the drained broad beans while they are still slightly warm. Gently stir so the beans receive an even coating.
Add the crumbled pancetta, finely chopped shallots, and fresh herbs. Mix carefully to avoid crushing the beans.
Cover the bowl and refrigerate for approximately 2 hours. During this time, the broad beans absorb some of the dressing, while the shallots soften and the herbs release their flavour.
Take the salad out of the refrigerator about 15 minutes before serving. Give it another gentle stir and check whether it needs more seasoning.
I find the salad tastes noticeably better after resting. The vinegar becomes less sharp, and the smoky pancetta gives the beans a richer savoury taste.
What to Serve With Delia Smith Broad Bean Salad
Broad bean salad can be served as a starter, a light lunch, or a side dish alongside roasted and grilled foods.
Roast chicken is one of my favourite choices. The vinegar dressing adds freshness to the chicken, while the pancetta brings extra savoury flavour.
Grilled lamb chops are another good pairing, particularly if the salad contains fresh mint or parsley. The beans and herbs go nicely with the rich taste of lamb.
For a lighter meal, serve the salad with grilled salmon, sea bass, or another mild fish. A few boiled new potatoes on the side make the meal more filling.
If I’m serving Delia Smith Broad Bean Salad Recipe for lunch, I usually add some crusty bread and fresh tomatoes. The bread is useful for soaking up the olive oil and vinegar dressing left at the bottom of the bowl.
The salad can also be included in a cold buffet with potato salad, green vegetables, sliced meats, and other seasonal dishes.
Delia Smith Broad Bean Salad Nutrition Information
The following values are approximate estimates for one serving when the salad is divided into four portions.
Nutrient | Amount Per Serving |
|---|---|
Calories | 360 kcal |
Protein | 16g |
Carbohydrates | 18g |
Total Fat | 25g |
Saturated Fat | 6g |
Fibre | 7g |
Sugars | 3g |
Sodium | Varies with seasoning and pancetta |
Broad beans provide protein, fibre, folate, and several minerals. Their combination of carbohydrates and fibre also makes the salad fairly filling.
Olive oil contributes unsaturated fats, while pancetta adds protein and additional fat. The nutritional values can change depending on the quantity and type of pancetta used.
FAQs
Can I use frozen broad beans instead of fresh ones?
Yes. Frozen broad beans are suitable for this salad and save time because they are already removed from their pods. Cook them according to the packet instructions, drain thoroughly, and continue with the dressing and other ingredients.
Should I peel the skins off broad beans?
Young broad beans usually have thin, tender skins that are pleasant to eat. Older beans develop thicker skins that can taste bitter. If the skins look pale and feel tough, remove them after cooking by gently squeezing each bean between your fingers.
Why does broad bean salad need to rest for two hours?
Resting gives the beans time to absorb the sherry vinegar, garlic, and olive oil dressing. The shallots also become milder after sitting in the mixture. You can eat the salad immediately, but the flavour is generally better after the resting period.
Can I make this salad without pancetta?
Yes. Leave out the pancetta for a vegetarian version, or replace it with toasted walnuts, roasted chickpeas, or crumbled feta cheese. The salad will taste different, but the broad beans and sharp dressing still make a good combination.
How long can I keep broad bean salad in the refrigerator?
Store the salad in an airtight container in the refrigerator and eat it within two days. The pancetta will lose its crisp texture, and the fresh herbs may darken slightly. Stir the salad gently before serving and avoid leaving it at room temperature for extended periods.