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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Spring Fava Bean Fennel Salad Recipe

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This recipe for Spring Fava Bean Fennel Salad is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2-3 lbs fresh fava beans, yielding about 1 1/2 to 2 cups shelled beans
Salt
1 small bulb fennel, thinly sliced
2 ounces Parmesan cheese, thinly sliced
10 fresh mint leaves, thinly sliced
2 scallions (green onions), sliced
Extra virgin olive oil
Lemon juice
Freshly ground black pepper

Directions:
Directions:
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. Add the beans to 2 quarts of boiling, salted water. Simmer the beans for a couple of minutes. 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. 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. Serves 4.

 

 

 

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