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Fava Bean Fennel Salad with Parmesan
Fava Bean Fennel Salad with Parmesan
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Delicious fava bean salad with fennel, mint, scallions, and Parmesan.
Ingredients:
  • 2-3 lbs fresh fava beans (also called broad beans), yielding about 1 1/2 to 2 cups shelled beans
  • Salt
  • 1 small bulb fennel, thinly sliced (a mandoline works well for this)
  • 2 ounces Parmesan cheese, thinly sliced
  • 10 fresh mint leaves, thinly sliced (chiffonade by stacking leaves and rolling them into a cigar shape, cut thin slices from the end)
  • 2 scallions (green onions), sliced
  • Extra virgin olive oil
  • Lemon juice
  • Freshly ground black pepper
Instructions:
  • Peel the outer pod of the fava beans: Place the fava beans over a large bowl and gently squeeze each bean until it pops out, removing all the beans from their pods.
  • Cook the beans: Place the beans in 2 quarts of salted boiling water and simmer until tender.
  • After blanching, shock the beans in ice water to lock in their vibrant green color. Drain and carefully remove the outer peel before proceeding.
  • Mix salad ingredients: In a bowl, combine freshly peeled and cooked fava beans, sliced fennel, and onions. Drizzle with extra virgin olive oil, sprinkle with salt and pepper, then toss gently. Squeeze a tablespoon of lemon juice over the salad, add Parmesan and mint, and mix. Garnish with fennel fronds and/or mint sprigs. Fresh fava beans from our garden. Enjoy!

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