This recipe comes from my friend, Gosia. Gosia knows that I like to cook and has been giving me pointers on Polish cooking. She emailed to ask if I’d seen bób (broad or fava beans) which were in season and had just made their annual summer appearance in the markets. Her timing was uncanny. I had purchased a packet, thinking they might be fresh lima beans, and cooked them that afternoon. Gosia’s cool, bright green bean salad is a much better use of bób than my experimentation.
I’ve read some recipes online that say don’t bother peeling the beans. Peeling the beans does take a bit of time, but it’s well worth it. I didn’t the first time I cooked them, and I wish I had. The skins are very tough, removing them reveals a tender bean and lets the vibrant, green color show. Two of Gosia’s sons still live at home, and she says if you can recruit helpers, it goes very quickly. I hope you have helpers too when you’re making Bób Sałatki, or Polish Broad Bean Salad!
Smacznego!
Lois
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A light and tasty side dish
Ingredients
- bób, fresh fava or broad beans
- 2 tablespoons olive oil
- 2 teaspoons lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 cup diced fresh herbs (I used chives, parsley, basil, thyme, mint and dill)
Instructions
- Boil the beans in salted water until tender, 5 – 10 minutes, drain
- Using a sharp knife, make a small slit in the skin of each bean; peel and discard the skin
- Combine the olive oil, lemon juice, salt, pepper, and herbs
- Gently toss the peeled beans with dressing and chill
I love bob (or bober hwo we call it in our family). I can’t get it here though… 🙁 Your salad looks great!
Pozdrowienia. Anula.
Anula – We saw them on a restaurant brunch menu too. I’m curious and would like to find out how they fixer them too.
Pozdrowienia!
Are you still abroad? If so, please post more local food pics and reviews! I looooove travel (even vicariously!)
livinglearningeating – I’m with you about loving travel; we’re in Poland until Jan 2013. Check out my Polish category for past recipes and restaurants. The food is wonderful here. A new Polish recipe every Friday!
That recipe sounds interesting. ^^
Lois,
I make a similar salad but add some chopped potatoes to make it more juicy (plus a bit of garlic). And I peel bób after I cook it. I just squeeze a bean a bit and it just pops out of the skin.
Klaudia
Oh, Klaudia, that sounds really good too!
Ooops, I’ve just spotted I made a mistake in my comment: I meant fresh tomatoes, not potatoes! 🙂
But I still cook bób first and then peel it.
Klaudia