Ingredients
- 4 cups shucked fresh fava beans
- 1/4 cup fresh lemon juice
- 2 tablespoons minced garlic
- 1/4 cup olive oil
- Salt and freshly ground black pepper
- 1/4 pound Manchego cheese, shaved thinly (or Asiago or Romano)
- 2 tablespoons finely chopped flatleaf parsley
Directions
Fill a bowl with ice and water. Bring a large pot of salted water to a boil. Add the fava beans and cook until just tender, 3 to 4 minutes. Drain and shock in ice water. Drain again and remove outer skins. Place the beans in a medium serving bowl. In a small bowl, combine the lemon juice, garlic and olive oil and whisk until blended. Season with salt and pepper to taste. Pour the mixture over the beans and mix well. Add the cheese, sprinkle with the parsley and serve.
Serves: 4; Calories: 329; Total Fat: 25 grams; Saturated Fat: 9 grams; Protein: 14 grams; Total carbohydrates: 15 grams; Sugar: 7 grams; Fiber: 5 grams; Cholesterol: 19 milligrams; Sodium: 416 milligrams
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By vivaladiva_5919353
Sacramento, CA
on May 26, 2011
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I followed the recipe as-is (everyone should have manchego on hand, it's so good!. I thought the dressing was perfect (I used meyer lemon juice I had in my freezer. We loved it! Just wish I had more fava beans, I probably had two pounds of favas which didn't yield a whole lot of beans. We will definitely make this again!
By bcheddar_13062705
Puyallup, 87
on August 09, 2010
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I felt the lemon overpowered the fava beans instead of complimenting them. The salad actually tasted better the next day after the flavors had a chance to rest together. I would probably try onion as recommended if I tried it again and use less lemon juice.
By roxanne_181_130...
Alamo, 43
on August 08, 2010
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After reading the other posts, I modified my version of this somewhat. Added lemon zest and diced red onion (another poster recommended the onion. I use less EVOO. Since I didn't have any Manchego, I used shaved Parm. Yummy just the same.
Does anyone have a faster way of peeling/shucking the favas? I had four pounds of fresh from the farm favas, which yielded about two cups of cooked beans. Since they have two shells, they are time consuming to work with. Nonetheless, the flavors are worth all the work.
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