SPRING SALAD WITH FAVA BEANS
Fresh fava beans join baby spinach, frisee, and mint in a delicate salad accented by goat cheese.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- Prepare an ice-water bath. Bring a medium pot of salted water to a boil. Add fava beans, and cook until tender, about 1 minute. Using a slotted spoon, transfer beans to ice-water bath. Drain, and squeeze beans from skin.
- Toss beans, frisee, spinach, mint, carrot, and shallot in a large bowl. Dot with tablespoons of goat cheese.
- Place vinegar in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Season with salt and pepper. Drizzle dressing over salad, and toss to coat. Serve immediately.
FAVA BEAN FENNEL SALAD WITH PARMESAN
Steps:
- Shell the fava beans outer pod: Fava beans need to be shelled twice, first before cooking to remove the outer pod, then after cooking, to remove the tough membrane around the bean. To remove the outer pod, work over a large bowl and squeeze the bean with your fingers, bending the pod so that when it snaps, the bean inside shoots out into the bowl. Remove all the beans from their pods.
- Boil the beans: Add the beans to 2 quarts of boiling, salted water. Simmer the beans for a few minutes, until just tender.
SPRING SALAD WITH FAVA BEANS
I know it is very time consuming working with fresh fava beans but they are so good and worth the effort! This is a wonderful salad from Martha Stewart.
Provided by susie cooks
Categories < 30 Mins
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Prepare an ice-water bath. Bring a medium pot of salted water to a boil. Add fava beans, and cook until tender, about 1 minute. Using a slotted spoon, transfer beans to ice-water bath. Drain, and squeeze beans from skin.
- Toss beans, frisee, spinach, mint, carrot, and shallot in a large bowl. Dot with tablespoons of goat cheese.
- Place vinegar in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Season with salt and pepper. Drizzle dressing over salad, and toss to coat. Serve immediately.
Nutrition Facts : Calories 269.4, Fat 15.2, SaturatedFat 5.2, Cholesterol 14.9, Sodium 130.6, Carbohydrate 22.4, Fiber 6.8, Sugar 2.7, Protein 12.5
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