By: Nigel Slater
Seen in: Guardian Magazine
serves 2
French beans - 150g
broad beans - 750g (approx. 300g shelled weight)
buffalo mozzarella - 1 large ball
for the dressing:
basil leaves - about 20 large ones
white wine vinegar - 1 tbs
extra virgin olive oil - 3 tbs
garlic - 1 small clove
Top and tail the green beans and cook them in salted boiling water for 3-4 minutes till tender, then drain them and rinse under cold, running water. They should retain some crunch.
Pod the broad beans and boil them for 7-8 minutes until tender.
Drain, rinse under cold water and set them aside. If the beans are exceptionally small and the skins are thin and tender, there is no need to skin them, but if they are large then you might like to consider popping them out of their skins - it doesn't take very long and is a pleasurable enough thing to do. The result is a better salad. Whiz the basil, vinegar, olive oil and garlic together in a blender or food processor to make a smooth green dressing.
Cut the mozzarella into thick slices and divide it between two plates. Surround with green and broad beans and drizzle with the dressing.