Broad Bean Salad With Labna Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
SOURCE: AUSTRALIAN VOGUE WI
750 gram: Shelled broad beans,
-pepper and garlic,
Well-flavoured vinaigrette,
2 T: Chopped fresh mint,
-made with olive,
12 each: Labna balls rolled in herbs,
Oil, lemon juice, salt,
-of your choice,
Directions:
Cook beans in boiling salted water until just tender. Drain and
place in bowl. Add vinaigrette to the warm beans and leave to stand
at room temperature until cool. Refrigerate until required. Remove
from refrigerator at least 30 minutes before serving. Toss with mint
and labna. Helen Gray. Bon-Appetit, Exec.Chef. Magnus Johansson
Submitted By SHERREE JOHANSSON On 09-26-94
Source from luhu.jp
place in bowl. Add vinaigrette to the warm beans and leave to stand
at room temperature until cool. Refrigerate until required. Remove
from refrigerator at least 30 minutes before serving. Toss with mint
and labna. Helen Gray. Bon-Appetit, Exec.Chef. Magnus Johansson
Submitted By SHERREE JOHANSSON On 09-26-94
Source from luhu.jp