Vegan Fava Bean Salad Recipes

Steps:

• Preheat oven to 350 degrees. Spread almonds on a small baking sheet. Bake until golden brown and fragrant, about 8 minutes. Let stand until cool. Very coarsely chop; set aside.
• Heat broiler. Arrange bread on baking sheet. Brush lightly with oil, and sprinkle with salt and pepper. Broil until just beginning to brown on the edges, about 1 minute per side. Remove from broiler; set aside.
• Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add fava beans, and blanch for 2 minutes. Use a slotted spoon to transfer to ice bath until cool. Pop out of skin.
• In a medium bowl, combine olive oil, lemon juice, salt, and pepper to taste. Add almonds, fava beans, cheese, and mint. Stir to combine. Taste, and adjust for seasoning.
• Place a pile of fennel on each of four plates, top with one quarter of the fava-bean salad. Serve with 3 slices of toast.

Steps:

• To prepare the fava beans, bring a pot of salted water to a boil. Shell the beans and parboil for 30 to 40 seconds. Plunge the favas into ice water to stop the cooking. Pop each bean out of its outer skin by pinching with thumb and forefinger; you may have to slit the outer skin with a knife if the beans are mature. (You should have about 4 cups.)
• In a bowl, combine the favas with the onions. Season lightly with salt and generously with pepper. Douse with olive oil. If serving this later, add the remaining ingredients just before serving. If serving immediately, fold in the cheese, oregano, pepper, parsley, white wine and vinegar. Adjust seasoning to taste. Serve with crusty bread. Be sure to spoon on extra oil for soaking up with the bread.

Steps:

• Toss all ingredients and marinate overnight at room temperature or for 2 days in the refrigerator