advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Fava Bean, Parmesan, and Almond Salad

  • Yield: Makes about 3 cups

Source: Martha Stewart Living, March 2007

Ingredients

  • 1/2 cup whole almonds (about 3 ounces)
  • 3 pounds fresh fava beans, shelled
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • Coarse salt and freshly ground pepper
  • 2 ounces Parmesan or aged provolone cheese, cut into 1/2-inch chunks (about 1/2 cup)
  • 2 tablespoons very thinly sliced fresh mint leaves
  • Crostini, for serving

Directions

  1. Preheat oven to 375. Spread almonds on a rimmed baking sheet. Toast in oven until golden brown and fragrant, about 8 minutes. Let cool completely. Chop very coarsely; set aside.

  2. Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add fava beans, and cook 2 minutes. Using a slotted spoon, transfer to ice-water bath to stop the cooking. Squeeze beans from skins (you should have about 2 cups).

  3. Whisk oil, lemon juice, 1/2 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Add almonds, beans, cheese, and mint; toss. Season with salt and pepper. Serve immediately, or let stand at room temperature up to 1 hour. Salad can be refrigerated in an airtight container up to 1 day. Serve with Crostini

Related Topics