FAVA BEAN, MINT & PARMESAN SALAD
Fava Bean, Mint & Parmesan Salad
Yield: 4
Prep time: 30 MCook time: Total time: 30 M
Ingredients:
For the salad
- 2 cups fresh fava beans shelled, blanched and peeled
- 2 hearts of romaine lettuce
- 1/2 cup torn fresh mint
- 1/4 cup torn fresh basil
- 1 tbsp fresh coarsely chopped dill
- 2 oz of Parmesan cheese shaved
For the dressing
- 1 lemon zested and juiced
- 1/3 cup of lemon juiced
- 1/4 cup olive oil
- 1 garlic clove minced or finely grated
- 1 tsp kosher salt
- 1 tsp fresh cracked pepper
- 1/2 tsp chili flakes
Instructions:
For the dressing
- When zesting the lemon I like to use a bar zester which will give me the longer curls for a final garnish for the salad. Use about 1/2 the skin this way if you want. Use a regular zester for the rest of the skin, for the dressing.
- Combine all the ingredients of the dressing and whisk together. Taste and re-season if necessary and set aside.
For the salad
- To blanche the fava beans: Place the shelled beans into a pot of boiling water. Blanche for one minute. Remove to an ice bath. Let cool and then slip off the skins by tearing the top seamed section and popping them out. Reserve.
- In a large bowl combine the beans with about 1 tbsp of the dressing. Toss well to coat the beans. You can do this about 20 minutes before serving the salad.
- Add the lettuce and herbs. Add another 2 tbsp or so of the dressing. Toss to coat well. Taste a piece of the lettuce to see if there is enough dressing. Only add more if needed.
- Place into a serving bowl. and shaved cheese all over. At this point you could drizzle a final 2 tsp of dressing if you would like and enjoy!