Spring Broad Bean & Pea Salad With Parmesan Vinaigrette Recipe

A simple-as-anything seasonal dish from award-winning food writer Alice Zaslavsky’s new book Salad for Days.

Come springtime, a version of this makes its way to our table weekly. At that point in the season, when fresh peas and broad beans are bountiful, set aside some time to pod them yourself, or buy some prepodded. Equally, you could make this later in the season, towards cooler days, using frozen peas and broadies too. Smaller broadies early in the season don’t need double podding, otherwise, do put the time in for the second pod, lest you serve up blister skin (yuck, sorry). The parmesan vinaigrette is very versatile as well. Give it a drizz over bitter leaves such as radicchio, or keep it as a little dipper for lightly steamed crudités.

Salad for Days by Alice Zaslavsky, $50, published by Murdoch Books.

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