WARM FAVA BEAN & PEA SALAD
This is a springtime staple in my house; my mom has been making it forever. I know that when the favas are at the market I can always find this refreshing and tasty salad in her fridge! If fresh favas or peas are not available, frozen is fine - but if you use frozen favas, be sure to take off the tough outer skin. -Francesca Ferenczi, New York, New York.
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- For fresh fava beans, add beans to a large pot of boiling water; return to a boil. Cook, uncovered, until tender, 4-5 minutes. Using a strainer, remove beans to a bowl of ice water to cool. Drain cooled beans; squeeze gently to remove skins. (If using frozen fava beans, prepare according to package directions.), For fresh peas, add peas to boiling water; return to a boil. Cook, uncovered, just until tender, 2-4 minutes. Drain well; place in a large bowl. (If using frozen peas, cook according to package directions.), In a large skillet, heat 1 tablespoon oil over medium heat. Add pancetta; cook and stir until crisp, about 5 minutes. Drain on paper towels, reserving drippings., In same pan, heat remaining oil and reserved drippings over medium heat. Add shallots; cook and stir until tender and lightly browned, 5-6 minutes. Stir in fava beans and heat through. Add to peas; stir in salt, pepper and pancetta. Serve warm.
Nutrition Facts : Calories 293 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 282mg sodium, Carbohydrate 49g carbohydrate (35g sugars, Fiber 8g fiber), Protein 10g protein.
PEA, ASPARAGUS, AND FAVA BEAN SALAD
Provided by Melissa Hamilton
Categories Salad Bean Cheese Side Easter Bacon Asparagus Pea Spring Shallot Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 Servings
Number Of Ingredients 10
Steps:
- Whisk olive oil, Pecorino, and 1 tablespoon lemon juice in a medium bowl to blend. Season with salt, pepper, and more lemon juice, if desired. Set dressing aside.
- If using fresh fava beans, cook in a large saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water (do not cook frozen beans). Drain and peel; place in a large bowl.
- Return water in saucepan to a boil; add asparagus and cook until just tender, about 4 minutes. Using tongs, transfer to colander in ice water.
- If using fresh peas, return water in saucepan to a boil; add peas and cook until tender, about 3 minutes (do not cook frozen peas). Drain; transfer to colander in ice water. Drain vegetables. Add to bowl with fava beans.
- Combine vegetable oil and shallot in a small saucepan over medium heat and cook, stirring occasionally, until shallot is golden brown and crisp, 10-12 minutes. Transfer shallot to a paper towel-lined plate.
- Add dressing to bowl with vegetables, season with salt and pepper, and toss to coat. Transfer salad to a serving platter and top with shallot and bacon.
- DO AHEAD: Dressing and vegetables can be prepared 1 day ahead. Cover separately and chill.
FAVA BEAN AND PEA SALAD WITH PECORINO PEA DRESSING
Steps:
- Thaw a bag of frozen peas in a colander. Cook or rinse 8 oz of Fava beans ( Trader Joes currently carries steamed Fava beans in the deli section) Combine the peas and Beans and toss with the zest of 1 lemon and a splash of olive oil. Set aside and prepare the salad dressing. Combine the raw peas and the garlic clove in a blender or hand blender and mix until smooth. Add the cheese and most of the mint and stir or pulse to make a smooth paste. Add the olive oil and 4 to 5 tablespoons of lemon juice, to your preference. Season to taste. Mix the dressing with the peas and fava beans. Wash/dry the arrugula. Prepare a lemon vinagrette and minimally dress and toss it with the greens. Plate the arrugula and top with the pea/bean salad. . Tear a little mint over the top with a little shaved Parmesan if you like.
FAVA BEAN AND PEA SALAD WITH POPPY SEED DRESSING
Can't find favas? Double up on peas. No pea shoots? Use mĊche or baby spinach instead.
Provided by Lou Lambert
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- If using fresh fava beans, cook in a medium saucepan of boiling salted water until tender, about 4 minutes. Using a sieve, transfer to a colander set in a bowl of ice water. Drain well and peel; place in a medium bowl. (If using frozen fava beans, cook 2 minutes; do not peel.)
- Return water in saucepan to a boil; add peas and cook until tender, about 2 minutes. Drain; transfer to colander in ice water. Drain and add to bowl with fava beans. (If using frozen peas, cook 30 seconds.)
- Whisk sour cream, goat cheese, buttermilk, and lemon juice in a medium bowl, thinning with more buttermilk as needed, until pourable; season with salt and pepper. Arrange lettuce and pea shoots on a platter, top with fava beans and peas, drizzle with dressing, and sprinkle with poppy seeds.
- Do Ahead: Fava beans and peas can be cooked 1 day ahead. Cover and chill.
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