Ingredients
- 1-1.2 kg fresh fava beans in pods (200 g shelled)
- 1 small bulb fennel, thinly sliced ( mandoline works well for this)
- 4 radishes, thinly sliced
- 3 green onions (white and light green parts), thinly sliced
- 1 tablespoon mint leaves, chopped
- 1 tablespoon extra virgin olive oil
- Juice from 1 small lemon, or to taste
- Sea salt and freshly ground black pepper, to taste
- Pinch of chili flakes
- 35 g parmesan cheese, grated
- 2 handfuls young arugula leaves
Instructions
- Fava beans need to be shelled twice, first before cooking to remove the outer pod, then after cooking, to remove the membrane around the bean. First, shell away the fava beans outer pod.
- Bring a large pot of salted water to a boil and blanch the shelled fava beans for about 3 minutes (until just tender). Plunge them into a bowl of ice water to stop the cooking process. Drain well and remove the outer peel by squeezing the favas from their skins.
- In a serving bowl, combine the cooked fava beans, fennel, radish, green onions and mint. Drizzle extra virgin olive oil and lemon juice over the mixture, sprinkle with salt and pepper, and a pinch of chili flakes and toss to coat. Add the parmesan and arugula; toss until combined.
- Serve and enjoy!
Nutrition
Notes
- Fresh fava beans can be substituted with shelled edamame (fresh soybeans)
- See above for other simple ideas on how to use fava beans in salads.