Orange, fennel and broad bean salad
On a visit in early May, we wondered what we could do with the abundance of broad beans, fennel bulb and oranges on our favourite market at Libération. The answer was this wonderfully fresh salad that feeds 4-5 people.
We served it with “bonite” (a type of small tuna) accompanied by “panisses”, the saucer-shaped Niçois delicacy made from chickpea flour.
Ingredients
1.4kg broad beans (yielding about 400g shelled beans)
2 fennel bulbs
2 large oranges
3tbsp vinegar
6tbsp olive oil
1 clove garlic
1/4tsp mustard
salt to taste, but quite a lot
Method
Steam the shelled beans for 4-5 minutes. Cut the fennel bulb in small chunks. Peel and segment the orange, and cut the segments in 3-4 with a sharp knife.
Whisk the dressing and mix well.
Note
Oranges are not only abundant in May, they are also exceptionally delicious. They are an experience in themselves for those of us who are used to inferior imports.