May 16, 2017

Fava Beans Salad

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Fava beans are supposed to be nutritiousand therefore good for you. I like them because of their buttery texture and good flavor. They are available fresh still in pods at Korean grocery stores but when aren't in season, I get the frozen ones usually from India or Portugal. I steam them for 3 minutes, peel them, then leave in the refrigerator until I'm ready to season them in butter, garlic, and sea salt.

I sprouted some radish seeds and combined the 2 vegetables for a refreshing salad. It takes 4 to 6 days to sprout the seeds, or you can get sprouted alfalfa or other sprouts from grocery stores. I like the spicy flavor of the radish sprouts which goes well with the simple vinaigrette and fava beans. I tore into small pieces a single slice of prosciutto although I think crisp fried would be better for texture and crunch, and topped the salad with a few shavings of Parmesan cheese. The salad is good.

Fava Beans Salad
1 serving
radish sprouts, chilled
1 tablespoon tarragon or white wine vinegar
1 tablespoon extra virgin olive oil
¼ teaspoon fine sea salt
¼ teaspoon finely minced scallion
¼ teaspoon snipped fresh French tarragon
1 cup steamed and peeled fava beans, chilled
1 slice prosciutto, torn into pieces
Parmesan or Romano cheese
  • Place sprouts on a plate. Whisk together vinegar, olive oil, and salt in a small bowl. Add fava beans, scallion, and tarragon. Toss gently to coat beans evenly. Pile beans on the sprouts and pour the remaining vinaigrette on the sprouts. Top with prosciutto pieces and shaved Parmesan cheese. Serve immediately.


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