Hearth's Fava-Bean Salad

5.0(15)

by Amanda Hesser·published 2005-06-12

Beans, Appetizer, Side Dish

Servings

Serves 6

Total time

15 min

Calories / serving

502 kcal

Ingredients (12)

serves

Saltsalt
4 pounds fava beansfava-beans
2 spring onions or 2 scallions, finely choppedscallion
Freshly ground black pepperpepper
Extra-virgin olive oil (Canora uses Laudemio)
2 cups 1/4-inch-diced Pecorinopecorino
Toscano (a sheep's milk cheese that's firm enough to dice but not so firm that it crumbles)
3 teaspoons crushed imported oreganooregano
Small pinch crushed chili pepperpepper
1/3 cup finely chopped parsleyparsley
1 tablespoon white winewhite-wine
1 tablespoon white-wine vinegarvinegar

Instructions (2 steps)

01To prepare the fava beans, bring a pot of salted water to a boil. Shell the beans and parboil for 30 to 40 seconds. Plunge the favas into ice water to stop the cooking. Pop each bean out of its outer skin by pinching with thumb and forefinger; you may have to slit the outer skin with a knife if the beans are mature. (You should have about 4 cups.)
02In a bowl, combine the favas with the onions. Season lightly with salt and generously with pepper. Douse with olive oil. If serving this later, add the remaining ingredients just before serving. If serving immediately, fold in the cheese, oregano, pepper, parsley, white wine and vinegar. Adjust seasoning to taste. Serve with crusty bread. Be sure to spoon on extra oil for soaking up with the bread.

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Rich recipe — supports nutrition-aware planning.