TODAY’S RECIPE
BROAD BEAN SALAD
Many people dislike broad beans when they are cooked as beans at the fully grown, podded stage. The rather strong flavour that sometimes develops, however, seems to disappear altogether when the same beans are served cold. Be sure to add a pinch of sugar as they cook, and a sprig of mint also. Then serve them cold with, a French dressing of two parts vinegar and one part olive oil, and the usual pepper and salt. If you object to the oil, serve instead with plain vinegar and a rather generous allowance of pepper, or a mayonnaise.
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https://paperspast.natlib.govt.nz/newspapers/ST19391219.2.79
Bibliographic details
Southland Times, Issue 24003, 19 December 1939, Page 9
Word Count
102TODAY’S RECIPE Southland Times, Issue 24003, 19 December 1939, Page 9
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