Spring Salad With Fava Beans Recipes

SPRING SALAD WITH FAVA BEANS

Fresh fava beans join baby spinach, frisee, and mint in a delicate salad accented by goat cheese.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Yield Serves 6 to 8

Number Of Ingredients 10

Spring Salad with Fava Beans image

Steps:

Prepare an ice-water bath. Bring a medium pot of salted water to a boil. Add fava beans, and cook until tender, about 1 minute. Using a slotted spoon, transfer beans to ice-water bath. Drain, and squeeze beans from skin.
Toss beans, frisee, spinach, mint, carrot, and shallot in a large bowl. Dot with tablespoons of goat cheese.
Place vinegar in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Season with salt and pepper. Drizzle dressing over salad, and toss to coat. Serve immediately.

Ingredients

Coarse salt and freshly ground pepper
1 1/4 pounds fresh fava beans, shelled (11/2 cups)
1/2 head frisee, leaves separated
5 ounces baby spinach
3/4 cup packed fresh mint
1 small carrot, peeled into thin ribbons
1 shallot, halved and thinly sliced
4 ounces fresh goat cheese
2 tablespoons white-wine vinegar
1/4 cup extra-virgin olive oil

FAVA BEAN SALAD WITH ROASTED-GARLIC VINAIGRETTE

A garlicky fava bean salad brings together the abundant protein and fiber in beans and a slew of antioxidants from corn, cucumber, garlic, and parsley.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 13

Fava Bean Salad with Roasted-Garlic Vinaigrette image

Steps:

Make the vinaigrette: Preheat oven to 350 degrees. Drizzle garlic with 1 teaspoon oil. Wrap in parchment, then in foil. Bake until soft, about 30 minutes. Squeeze garlic from skins. Mash until smooth.
Whisk together the remaining ingredients with 1 tablespoon of the roasted garlic and remaining 2 teaspoons oil.
Make the salad: Prepare an ice-water bath. Cook beans in a large pot of boiling water for 2 minutes. Using a slotted spoon, transfer beans to ice-water bath. Let cool completely, and remove with the slotted spoon. Cook corn in same pot for 1 minute, and drain in a colander. Peel thin shells off beans.
Toss cucumber, onion, parsley, feta, beans, and corn with the vinaigrette.

Nutrition Facts : Calories 327 g, Cholesterol 13 g, Fat 17 g, Fiber 4 g, Protein 16 g, Sodium 407 g

Ingredients

1 head garlic, 1/2 inch cut off top to reveal cloves
1 tablespoon extra-virgin olive oil
3 tablespoons red-wine vinegar
3/4 teaspoon coarse salt
1/4 teaspoon red-pepper flakes
3/4 cup (2 ounces) walnuts, toasted and chopped
Freshly ground pepper, to taste
ï»¿1 pound shucked fresh fava beans (from 3 pounds pods; 3 1/2 cups)
2 cups fresh corn kernels (from 2 ears of corn)
1 medium cucumber, quartered lengthwise and thinly sliced
1/2 red onion, thinly sliced (1/2 cup)
2 tablespoons chopped fresh flat-leaf parsley
2 ounces feta cheese, crumbled

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