I’m a big fan of the fava bean… ever since Hannibal Lector uttered the chilling words “fava beans and a fine Chianti” this year I am growing them, so I cannot wait to have them now grilled straight from the garden. This salad is inspired from a restaurant in the lower eastside I ate at recently, so good, I rustled up some favas and made this version the next night.
Fava Bean Salad
3 lbs fava beans (shelled, blanched and skins removed)
1/2 medium red onion finely diced (2 shallots finely diced)
1 pint cherry tomatoes halved, or quartered if large
6 sprigs of mint, stemmed and shredded
zest and juice of 1 lemon
1/4 cup olive oil
2 tbsp sherry vinegar
1/4 cup shaved parmesan
If you don’t know the drill for shelling fava beans here’s a helpful link.
Toss together the fava beans, red onion (or shallot) cherry tomatoes and mint. Whisk together the lemon juice, zest, sherry vinegar and oil. Add to salad, combine, add parmesan and pinch salt and pepper. Serve with crusty bread.