Ingredients
1 tbsp red wine vinegar
pinch of dry mustard powder
3 tbsp extra-virgin olive oil
2 tbsp groundnut (or vegetable) oil
1 tbsp walnut oil
For the salad
150g/5¼oz broad beans (shelled weight)
4 bottled artichoke hearts in oil, drained, patted dry and halved
2 large handfuls of young spinach leaves, washed, trimmed and patted dry
4-6 chestnut mushrooms, wiped clean and thinly sliced
a handful of parsley
leaves roughly chopped
some fine shavings of parmesan
Copyright Ruth Watson from Fat Girl Slim published by Quadrille Publishing Limited, ISBN 1-84400-046-X
Method
1. To make the dressing, whisk together the vinegar, mustard powder and some seasoning, then whisk in the oils to make a thickish emulsion.
2. For the salad, bring a large pan of salted water to a boil and throw in the broad beans. Bring the water back to the boil and cook the beans for 1-2 minutes, or until just tender.
3. Drain and refresh in ice-cold water, then gently squeeze off (and discard) the little mealy jacket from each bean. Pat the kernels dry with kitchen paper. (If you have the time or inclination, griddle the artichoke hearts for a minute or so on each side, over a medium-high heat, to colour them.)
4. Toss all the ingredients except the parmesan in a large bowl.
5. Season, using lots of black pepper, then add a little dressing and toss again. The leaves should be glossy but not sodden.
6. Divide the salad between two serving plates and scatter the parmesan shavings on top. Eat immediately.
You could augment the salad with crumbled dry-fried pancetta or Parma ham. A hunk of hot garlic bread wouldn't go amiss either. If you want a smaller meal you could cut down on the cheese.
