Fresh Fava Bean Salad
Fresh Fava Bean Salad
Ensalada de FabasYears ago, during a visit in late Spring to Guadalajara when fresh fava beans were in season, I was fascinated by the baskets and boxes brimming with fresh fabas (broad beans or fava beans) for sale in the public market.At that time, fresh fava beans were a novelty to me, but now many supermarkets and farmer's markets in the United States feature them when in season. Fresh fava beans must be shelled, just like peas, and then boiled for a few minutes. The thin outer skin is then removed to reveal the bright green, mild-tasting bean inside. Modern chefs love to use them in salads or as a garnish on artistically presented plates. For this salad the beans are marinated and served cold
Ingrediënten
Makes 4 servings
- 1¾ pounds unshelled fresh fava beans
- 1 red jalapeño chile seeded, veins removed, and finely chopped, or ¼ finely chopped red bell pepper (or both, if you wish)
- 1 finely chopped green onion
- 2 teaspoons fresh mint finely chopped
- 1 tablespoon chopped fresh cilantro
- ½ teaspoon ground cumin
- 3 teaspoons white wine vinegar
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper to taste
- 2 cups finely shredded iceberg lettuce
Instructies
- In a pot of boiling salted water, cook the shelled fava beans until crisp-tender, 12 to 15 minutes.
- Drain and rinse under cold running water.
- Remove the thin outer skin by pinching the beans.
- The skins usually slip off quite easily.
- Put the peeled beans in a large bowl.
- Add all of the remaining ingredients, except the lettuce.
- Toss to mix.
- Adjust the seasoning.
- Add the lettuce and toss again.
- Divide among 4 serving plates.
Notes / Tips / Wine Advice:
Serve cold.
