Fava Bean Salad
Each of this dish's main ingredients is delicious when eaten all by itself. But together, accented by lemon, mint, and almonds, they make an especially memorable and satisfying salad.This recipe was featured on Martha Stewart Living Television.
- Servings: 4
Source: Martha Stewart Living, July 2002
- 1/2 cup whole almonds
- 12 1/3-inch-thick slices French bread
- 1/4 cup extra-virgin olive oil, plus more for toast
- Coarse salt and freshly ground pepper
- 3 pounds fresh fava beans, shelled
- 2 tablespoons freshly squeezed lemon juice
- 2 ounces Parmesan cheese, cut into small chunks (1/2 cup)
- 2 tablespoons finely shredded fresh mint
- 1 small head fennel, very thinly sliced, then coarsely chopped
Preheat oven to 350 degrees. Spread almonds on a small baking sheet. Bake until golden brown and fragrant, about 8 minutes. Let stand until cool. Very coarsely chop; set aside.
Heat broiler. Arrange bread on baking sheet. Brush lightly with oil, and sprinkle with salt and pepper. Broil until just beginning to brown on the edges, about 1 minute per side. Remove from broiler; set aside.
Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add fava beans, and blanch for 2 minutes. Use a slotted spoon to transfer to ice bath until cool. Pop out of skin.
In a medium bowl, combine olive oil, lemon juice, salt, and pepper to taste. Add almonds, fava beans, cheese, and mint. Stir to combine. Taste, and adjust for seasoning.
Place a pile of fennel on each of four plates, top with one quarter of the fava-bean salad. Serve with 3 slices of toast.