Fennel Pea and Broad Bean Salad
Bright, crisp, and bursting with garden-fresh flavor, this Fennel Pea and Broad Bean Salad is a celebration of seasonal produce at its finest. Sweet peas, tender broad beans, and thinly sliced fennel come together in a medley of textures, enhanced by a zesty lemon-dill dressing that’s both refreshing and aromatic. A quick blanch-and-chill technique ensures the vegetables retain their vibrant color and natural sweetness, while the optional shaving of Parmesan adds just the right touch of savory richness. Ready in just 20 minutes, this light and healthy salad is perfect as a summer side dish or a nutritious main course. Whether you're looking for a vegetarian delight or a gluten-free recipe idea, this salad is sure to impress at any gathering.
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Recipe Information
Ingredients
- 1 Fennel bulb
- 200 grams Fresh peas
- 200 grams Broad beans (fresh or frozen)
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Lemon juice
- 2 tablespoons Fresh dill, chopped
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 30 grams Parmesan cheese (optional, for garnish)
Instructions
Prepare the fennel by trimming off the stalks and removing any tough outer layers. Using a sharp knife or a mandoline slicer, thinly slice the fennel bulb and set aside.
Bring a medium saucepan of water to a boil. Add the peas and broad beans, and cook for 2-3 minutes until just tender but still vibrant green.
Drain the peas and broad beans, then transfer them immediately to a bowl of ice water to stop the cooking process and preserve their color. After a few minutes, drain again and pat dry.
Peel the broad beans by gently squeezing them out of their outer skins, if needed. This step enhances their tenderness and flavor.
In a small bowl, whisk together the olive oil, lemon juice, chopped dill, sea salt, and black pepper to make the dressing.
In a large salad bowl, combine the sliced fennel, peas, and broad beans. Pour the dressing over the vegetables and toss gently to coat.
Taste and adjust seasoning if necessary. For an optional garnish, shave Parmesan cheese over the top of the salad before serving.
Serve immediately as a refreshing side dish or light main course.
Nutrition Facts
Calories |
223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.4 g | 16% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 574 mg | 25% | |
| Total Carbohydrate | 20.4 g | 7% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 6.3 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 139 mg | 11% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 556 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
