A Crisp and Creamy Celebration of Early Summer Flavors
This Broad Bean and Little Gem Salad is a light, refreshing, and visually beautiful dish that captures the essence of spring and early summer. It’s the kind of salad that feels like a breath of fresh air—combining crunchy, sweet lettuce with creamy broad beans, fresh herbs, a splash of lemon, and salty crumbles of feta cheese. Whether you serve it as a side dish or let it shine as a light lunch, it’s a guaranteed crowd-pleaser and a celebration of seasonal produce.
The pairing of tender broad beans with crisp Little Gem leaves creates a textural contrast that’s the backbone of this salad, while mint and lemon brighten every bite. Add in the creamy-salty punch of feta, and you have a dish that feels simple yet special.
Broad Beans (Fava Beans): How to Cook and Prep Them
Broad beans, also known as fava beans, have a delicate sweetness and buttery texture. They’re at their best in spring and early summer but can also be found frozen year-round.
Prepping Fresh Broad Beans:
- Pod the beans: Remove them from their long green pods.
- Boil briefly: Simmer the beans in salted water for 3–5 minutes until just tender.
- Double-pod (optional but recommended): After boiling, pinch or peel off the outer pale green skin to reveal the bright green inner bean. This makes them sweeter, softer, and more vibrant in color.
Tip: If using frozen broad beans, they’re usually already podded. Just boil for 2–3 minutes and cool in ice water.
Little Gem Lettuce: Crisp, Sweet, and Sturdy
Little Gem lettuce is like a smaller, sweeter version of romaine—tightly packed with tender leaves and a satisfying crunch. It holds up beautifully in salads, especially with warm ingredients like cooked beans.
Why we love it:
- Crispy but tender: Great texture contrast with beans and cheese.
- Scoop-shaped leaves: Perfect for catching dressing and toppings.
- Sweet and mild: A great foil to sharp lemon and salty feta.
You can serve the salad with whole leaves layered on a platter or chop them into bite-sized pieces for a more casual mix.
Substitutes: Romaine hearts, butter lettuce, or baby cos lettuce.
Flavor Anchors: Lemon, Mint, and Feta
This salad stands on the shoulders of a few high-impact ingredients that bring contrast and brightness to the mix.
- Lemon juice and zest: Adds acidity and aroma that lift the creamy beans.
- Fresh mint: Adds a cool, herbal dimension that pairs beautifully with broad beans.
- Feta cheese: Salty, creamy, and crumbly—balances the sweetness of the beans and sharpness of the lemon.
For extra complexity, a touch of olive oil and freshly ground black pepper finish it all off.
Optional Additions and Variations
This salad is delicious in its simplest form, but also flexible:
- Thinly sliced radish or spring onion: Adds sharpness and crunch.
- Toasted almonds or pine nuts: For a nutty finish.
- Chopped dill or parsley: Extra herbaceous lift.
- Soft-boiled egg: Makes it heartier and even more elegant.
- Grilled asparagus or courgette: For a warm spring twist.
- Crusty bread or toasted sourdough: As a base or on the side.
The Dressing: Bright and Balanced
This salad needs only the lightest dressing to bring it together—one that highlights the natural flavors without masking them.
Basic Lemon Dressing:
- Fresh lemon juice: The main acid—sharp and bright.
- Lemon zest: Adds floral depth and aroma.
- Extra-virgin olive oil: Smooth and grassy.
- Salt and black pepper: To taste.
Optional:
- Dijon mustard: For body and a touch of heat.
- Honey: A drop to balance acidity if your lemon is particularly sharp.
Tip: Whisk or shake it just before serving, and drizzle generously over the lettuce and beans while they’re still slightly warm to soak in the flavor.
Smart Assembly and Prep Strategy
This salad is best assembled just before serving so the lettuce stays crisp and the herbs fresh. But the components can be prepped ahead:
- Pod and cook broad beans: Can be done up to a day ahead. Store in the fridge.
- Wash and dry Little Gem leaves: Store wrapped in a clean towel in the fridge.
- Make the dressing: Keeps 3–4 days in the fridge.
- Crumble feta and chop herbs: Prep just before assembly.
When ready to serve, simply combine, drizzle, toss, and garnish.
Tools You’ll Need
- Small saucepan: For boiling the beans.
- Mixing bowl: To toss or layer the salad.
- Microplane or zester: For fresh lemon zest.
- Salad spinner or towel: To dry the lettuce thoroughly.
- Sharp knife: For prepping herbs and other add-ins.
Substitutions for Dietary Needs
- Vegan: Omit the feta or use a plant-based cheese substitute.
- Nut-free: Skip any optional nut toppings.
- Dairy-free: Use crumbled vegan cheese or a tahini-lemon dressing instead.
- Low-carb: Naturally low in carbs and high in fiber.
Troubleshooting and FAQs
My beans are mushy—what happened?
They were overcooked. Simmer just until tender, then shock in cold water to stop cooking.
Do I need to peel the beans?
Technically no, but double-podding improves color, flavor, and texture. Worth the extra few minutes!
Can I make this ahead of time?
Yes, but keep components separate and assemble just before serving to avoid wilting.
What wine pairs well with this salad?
Try a crisp white like Sauvignon Blanc, a dry rosé, or a light Vermentino.
Final Garnishes for a Beautiful Finish
Make your salad pop with:
- A few whole mint leaves
- Extra lemon zest
- Drizzle of good olive oil
- Cracked black pepper
- Crumbled feta scattered just before serving
Ingredients
For the Salad
- 2 heads Little Gem lettuce, leaves separated and washed
- 1 cup (approx. 150g) shelled broad beans (fresh or frozen)
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh mint
- Optional: thinly sliced radishes or spring onion
- Optional: 1 tablespoon toasted pine nuts or almonds
For the Lemon Dressing
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons extra-virgin olive oil
- Salt and black pepper, to taste
- Optional: 1/2 teaspoon Dijon mustard
- Optional: 1/2 teaspoon honey
Instructions
Step 1: Cook the Broad Beans
Bring a small saucepan of salted water to a boil. Add broad beans and cook for 3–5 minutes (2–3 if frozen). Drain and transfer to ice water. When cool, peel the outer skins for brighter color and flavor.
Step 2: Make the Dressing
In a small bowl or jar, whisk together lemon juice, zest, olive oil, and any optional ingredients. Season with salt and pepper.
Step 3: Prepare the Lettuce
Wash and dry Little Gem leaves thoroughly. You can keep them whole for layering or chop into bite-sized pieces.
Step 4: Assemble the Salad
On a serving platter or in a large bowl, layer the lettuce with broad beans. Drizzle with lemon dressing and gently toss or layer.
Step 5: Finish and Garnish
Top with crumbled feta, fresh mint, and any optional toppings like pine nuts or radish slices. Serve immediately.
Storage and Leftovers
Fridge: Store undressed salad components separately for up to 2 days.
Dressed salad: Best eaten fresh, as lettuce wilts with dressing.
Dressing: Keeps in the fridge for up to 4 days. Shake well before using.
Little Gem Salad vs. Garden Salad vs. Spring Grain Bowls
- Little Gem Salad: Focused on crisp lettuce and a few bright ingredients, elegant and light.
- Garden Salad: More variety of raw vegetables, often includes tomatoes, cucumbers, and dressings.
- Grain Bowls: Heavier and layered with grains, proteins, and cooked veg—frequently a full meal.
This Broad Bean and Little Gem Salad is a timeless, beautiful celebration of early summer—with cool greens, bright herbs, and warm Mediterranean flavors that feel luxurious in their simplicity. Perfect as a light lunch, a starter, or a stylish side.