1. croquant fèves et roquette Picvert au parmesan
    Crunchy blend of broad beans and rocket with parmesan chips

    Shell the broad beans and boil for 3 minutes. They must be crisp.

    Strain them and put them in a saladbowl filled with very cold water and ice cubes to stop the cooking process and keep the lovely green colour.

    Rinse the rocket in clean water.

    Make your salad dressing with the vinegar, olive oil, salt and pepper.

    Remove broad beans from cold water.

    Mix the broad beans and rocket in a salad bowl.

    Season with a few soupspoons of dressing.

    With a parmesan knife or a potato-peeler, make parmesan chips and place them on the plates.




    Recipe created by Chateau de Rilly's Chef Lanotte.

    For 4 persons
    Preparation :
    25 min
    3 min
    • 200 g rocket
    • 250 g unshelled broad beans
    • 50 g parmesan (not grated, whole)
    • ground berries
    • 1 soupspoon of balsam vinegar
    • 2 soupspoons olive oil
    • salt
    • pepper
    Our Tip
    « Vary the flavour by replacing the olive oil with hazelnut oil whcih goes very well with the broad beans and parmesan. »