Spring Salad With Fava Beans Recipes

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.

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.

Steps:

• Combine fava beans, chopped cucumber, tomato, olives, red onion, romaine, and parsley in a bowl.
• For the dressing, combine olive oil, red wine vinegar, water, and the remainder of the spices in a lidded jar.
• Shake jar until dressing ingredients are thoroughly mixed.
• Pour dressing over salad and mix ingredients until well coated.
• Refrigerate at least 1 hour before serving.
• Serve salad on top of extra romaine or butter lettuce leaves for an attractive presentation.
• Makes 4 main dish or 6 side-dish servings.
• Variations on a Theme: If fava beans are not available or not in season, substitute 2 cups cooked cannellini (white kidney) or Great Northern white beans in the recipe.

Steps:

• Cook wild rice in a medium pot of boiling salted water until tender and grains start to split, 35-40 minutes. Drain; let cool.
• Meanwhile, combine basmati rice, lime, if using, and 1 1/2 cups water in a medium saucepan, season with salt, and bring to a boil. Reduce heat, cover, and simmer 10 minutes. Remove from heat and fluff with a fork. Cover; let sit until water is absorbed, about 5 minutes. Let cool; discard lime.
• If using fresh fava beans, cook in a large saucepan of boiling salted water until tender, about 4 minutes. Drain; transfer to a bowl of ice water. Drain and peel. (If using frozen fava beans, cook 2 minutes; transfer to a bowl of ice water, then drain.)
• Toss wild rice, basmati rice, dill, parsley, pistachios, oil, lemon zest and juice, lime powder, and fava beans in a large bowl; season with salt.
• Do ahead: Fava beans can be cooked and peeled 2 days ahead; cover and chill. Wild and basmati rice can be cooked 2 days ahead; cover and chill.