Broad beans—humble, hearty, and deeply rooted in German cuisine. Traditionally, they find their way into thick, meaty stews, slow-cooked until they melt into a rich, comforting dish. But let’s be honest: as delicious as those classic preparations are, the idea of sitting down to a steaming bowl of beans in the sweltering heat of July? Unthinkable.
And yet, July is precisely when broad beans are at their peak—vibrant green, fresh, and full of potential. So why not take a different approach? Instead of burying them in heavy flavors, let’s let them shine in a light, refreshing salad that sings of summer. This dish captures the essence of the season: crisp, cool, and bursting with bright, zesty flavors.
A simple yet elegant dish that feels like a breeze on a hot summer day.
Tender broad beans meet crunchy celery, peppery arugula, and fragrant fresh herbs. A squeeze of lemon and a drizzle of bold olive oil bring everything to life, while shavings of Pecorino add a subtle salty depth. The result? A simple yet elegant dish that feels like a breeze on a hot summer day.
Each bite is a contrast of textures and flavors: the broad beans, buttery and tender, lend a soft richness that is perfectly balanced by the snappy crunch of celery. The arugula introduces a peppery bite, grounding the dish with an earthy freshness, while the trio of herbs—mint, basil, and parsley—adds layers of fragrance, making every forkful feel dynamic and uplifting. The lemon juice brightens everything, enhancing the natural sweetness of the beans, while the Pecorino, with its nutty, salty depth, ties all the elements together in perfect harmony.
Broad Beans, Pecorino, Lemon, and Mint Salad
Ingredients
- 1 kg fresh broad bean pods yields about 250g shelled beans
- 125 g fresh arugula
- 4 crunchy celery stalks
- ½ bunch fresh mint basil, and parsley (or dill—use whatever you can find!)
- 1 lemon
- 100 g Pecorino cheese in a block
- Salt and pepper
- A bold high-quality olive oil
- A bowl of ice water
Instructions
- Open the bean pods and remove the beans.
- Bring a pot of water to a boil, season generously with salt, and blanch the beans for 3 minutes.
- Transfer immediately to ice water to stop the cooking process. Now, the outer milky skin can easily be removed—just squeeze the beans gently from their skins. It’s oddly satisfying! Set the peeled beans aside.
- Wash and trim the arugula, removing any wilted leaves. Tear into bite-sized pieces.
- Wash the celery stalks and slice them into fine julienne strips.
- Wash the herbs, pick the leaves, and roughly chop them.
- Using a vegetable peeler, shave the Pecorino into thin flakes.
- In a large bowl, mix olive oil with the juice of half a lemon. Season with salt, pepper, and the chopped herbs.
- Add the arugula and celery, and toss everything together until well coated. Adjust seasoning to taste.
- Finally, fold in the broad beans gently, plate the salad, and finish with Pecorino shavings.
Why You Will Absolutely Love this Broad Beans Salad!
This salad is everything summer should be—light, crisp, and full of cooling freshness. The creamy broad beans, the sharp saltiness of Pecorino, and the lively brightness of lemon and herbs make for a dish that’s both satisfying and invigorating. Whether served on its own or as a side to grilled fish or crusty bread, it’s proof that broad beans don’t always have to be weighed down with heavy stews. Instead, they can be the star of a dish that feels like a refreshing escape from the summer heat.
With every bite, you get a symphony of flavors—cooling mint that lingers on the tongue, a punch of citrus that makes your palate tingle, and the delicate floral undertones of basil. The olive oil coats everything in a luxurious silkiness, ensuring that each element melds seamlessly into the next. It’s not just a salad—it’s a celebration of summer, where every ingredient plays its part in creating something both nourishing and utterly refreshing.