Fava Bean Fennel Salad with Parmesan
You can never have too many main course recipes, so give Fava Bean Fennel Salad with Parmesan a try. This gluten free recipe serves 4 and costs $1.12 per serving. One portion of this dish contains approximately 23g of protein, 8g of fat, and a total of 359 calories. 142 people were impressed by this recipe. If you have fresh mint leaves, parmesan cheese, lemon juice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Simply Recipes. All things considered, we decided this recipe deserves a spoonacular score of 99%. This score is great. If you like this recipe, you might also like recipes such as Fava Bean Salad with Fennel and Radish, Fava Bean and Fennel Risotto, and Potato Salad With Fava Beans And Fennel.
Servings: 4
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 (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
Equipment:
bowl
slotted spoon
frying pan
Cooking instruction summary:
Shell the fava beans outer pod: Fava beans need to be shelled twice, first before cooking to remove the outer pod, then after cooking, to remove the tough membrane around the bean. To remove the outer pod, work over a large bowl and squeeze the bean with your fingers, bending the pod so that when it snaps, the bean inside shoots out into the bowl. Remove all the beans from their pods. Boil the beans: Add the beans to 2 quarts of boiling, salted water. Simmer the beans for a few minutes, until just tender. Remove outer peel: Use a slotted spoon to remove the beans from the pan and plunge into a bowl of ice water to stop the cooking, and to shock the beans into a bright green color. Let the beans sit in the ice water for a minute or two, then drain them and remove the outer peel. Combine salad ingredients: In a bowl combine the freshly peeled and cooked fava beans, the sliced fennel, and onions. Drizzle extra virgin olive oil over the mixture, sprinkle with salt and pepper, and toss to coat. Squeeze some lemon juice over the the salad (about a tablespoon), add the Parmesan and mint, and toss to mix. Garnish with fennel fronds and/or mint sprigs.
Step by step:
1. Shell the fava beans outer pod: Fava beans need to be shelled twice, first before cooking to remove the outer pod, then after cooking, to remove the tough membrane around the bean.
2. To remove the outer pod, work over a large bowl and squeeze the bean with your fingers, bending the pod so that when it snaps, the bean inside shoots out into the bowl.
3. Remove all the beans from their pods.
Boil the beans
1. Add the beans to 2 quarts of boiling, salted water. Simmer the beans for a few minutes, until just tender.
2. Remove outer peel: Use a slotted spoon to remove the beans from the pan and plunge into a bowl of ice water to stop the cooking, and to shock the beans into a bright green color.
3. Let the beans sit in the ice water for a minute or two, then drain them and remove the outer peel.
4. Combine salad ingredients: In a bowl combine the freshly peeled and cooked fava beans, the sliced fennel, and onions.
5. Drizzle extra virgin olive oil over the mixture, sprinkle with salt and pepper, and toss to coat.
6. Squeeze some lemon juice over the the salad (about a tablespoon), add the Parmesan and mint, and toss to mix.
7. Garnish with fennel fronds and/or mint sprigs.
Nutrition Information:
covered percent of daily need
