Broad Bean Salad With Mint - cooking recipe

Ingredients

4 1/2 lbs young fava beans in their pods
3 sprigs fresh mint
8 slices prosciutto, thinly sliced
1 small Romaine lettuce heart, torn
None None FOR THE DRESSING
1/2 cup olive oil
2 tbsp red wine vinegar
1 tsp Dijon mustard
None None salt and pepper, to season

Preparation

Remove pods from fava beans. Cook in boiling water for 30 seconds. Peel the second layer of skin, revealing the small, pale green fava beans in the center.
Pick mint leaves and thinly slice. Bruise the stems with a meat mallet a few times to bring out flavor. Place mint leaves and stems into a saucepan of boiling water. Add beans and cook for 3 mins. Strain and remove stems.
For the dressing, whisk olive oil, vinegar and mustard in a small bowl. Season with salt and pepper.
Mix the prosciutto, beans and lettuce in a large bowl. Drizzle with dressing; toss gently to combine. Serve immediately.