Recipe courtesy of Martha Stewart
27 min
15 min
4 servings



Preheat oven to 350 degrees F.

Spread almonds on a small baking sheet. Bake until golden brown and fragrant, about 8 minutes. Let stand until cool. Very coarsely chop; set aside.

Preheat broiler. Arrange bread on baking sheet. Brush lightly with oil and sprinkle with salt and pepper. Broil until just beginning to brown on the edges, about 1 minute per side. Remove from broiler; set aside.

Prepare an ice water bath; set aside. Bring a large pot of water to a boil. Add fava beans and blanch for 2 minutes. Use a slotted spoon to transfer to ice bath until cool. Pop out of skin.

In a medium bowl, combine olive oil, lemon juice, and salt and pepper, to taste. Add almonds, fava beans, cheese, and mint. Stir to combine. Taste and adjust for seasoning.

Place a pile of fennel on plate, top with 1/4 of the fava salad. Serve with 3 slices of toast.


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