Recipes
Aug 20, 2010

Recipe: Fava bean salad

By: Sophie Dahl

Recipe: Fava bean salad Author: Style At Home

Recipes
Aug 20, 2010

Recipe: Fava bean salad

By: Sophie Dahl
I had something similar to this in a very good Italian restaurant in New York. It is a simple pleasure, perfect with a little sea salt and a rich musky dollop of olive oil.

Ingredients
  • 1 cup of cooked fresh or frozen baby Fava (broad) beans, skins removed (If fresh, they will need to be blanched to remove the skins. You can also use the same amount of drained and rinsed canned beans.)
  • A small handful of fresh mint, finely chopped
  • 3 tablespoons of good-quality olive oil
  • Salt and pepper
  • ½ cup of pecorino cheese, shaved

Directions

1 Put the asparagus in a pan of boiling salted water and boil for 2 - 3 minutes. Drain and rinse under cold water.

2 Place the beans and asparagus tips in a small salad bowl and add the mint. Pour on the olive oil and add some salt and pepper. Add the cheese. Eat in a balmy garden with a few fat blowsy bumblebees nearby, but not close enough to harass you.

Serves 2.



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From Miss Dahl's Voluptuous Delights by Sophie Dahl. Published by Harper Collins. Copyright 2010 by Sophie Dahl. All rights reserved. Reprinted by permission of Harper Collins. 





 

 

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Recipes

Recipe: Fava bean salad