warm salad of broad beans, pancetta and tarragon
This is my own recipe, and has been well received by my family.
At least 350g broad beans (after podding)
200g or so of cubed pancetta
6 spring onions, white and pale green part only - discard dark green
handful of chopped fresh tarragon
2-3 tablespoons tarragon vinegar
black pepper
Put pancetta in to frying pan and cook over moderate heat until it goes golden.
Blanch broad beans by boiling 3 mins. Plunge into cold water, then squeeze beans out of their skins.
Add finely-sliced spring onions to pancetta and cook for 2-3 minutes. Add broad beans and chopped tarragon, and finish off with 2-3 tablespoonsful of tarragon vinegar. Adjust seasoning, adding more vinegar if you wish. Serve warm.
