You all know Lesley. She is the calm one at the share pickup. She is also the one in charge of the cheese share. If you don't have this add on, you definitely want to get it next year! Yesterday she sent me this recipe for a salad using your fava beans! This one is certainly far easier than the rice salad I posted prior to this. Enjoy!
Fava Bean Salad
Serves 4
(as seen in the cookbook Buvette , 2014, Jody Williams.)
To prepare the beans:
Remove fava beans from their large pods. Place beans in boiling water for one minute. Drain and cool to room temperature. The pale green layer will be more easily peeled from the tender bean.
Heat 2 tablespoons extra-virgin olive oil in a large skillet. Add fava beans (2 cups), 1 sliced fresh red chili (or a pinch of red chili flakes), and 1 finely minced garlic clove. Sauté, stirring occasionally about 5 minutes, until the beans are bright green. Set aside to cool.
For the salad:
Combine 1 head escarole, cleaned and roughly chopped, with 3 sprigs fresh mint and leaves from 4 sprigs fresh basil, both roughly torn. Add the fava mixture, the juice of 1 lemon, and more olive oil as desired. Combine and add salt to taste. Serve with shaved pecorino Romano cheese (2 ounces).
Comments