I was intrigued by the fresh fava beans displayed in their pods at the supermarket, and then by the already cooked ones in the produce section. I bought home a bag of each to experiment with, and looked up recipes with great interest. Although I found many wonderful appetizer and main course dishes, I chose delicious salads to have for a light lunch, to feature the fava beans.
FAVA BEAN AND PEA SALAD WITH POPPY SEED DRESSING
2 cups shelled fresh fava beans
2 cups frozen peas, thawed
1/3 cup sour cream
1 1/2 ounces goat cheese, crumbled
2 tablespoons buttermilk
1 tablespoon fresh lemon juice
freshly ground black pepper
2 heads lettuce, leaves separated
4 cups pea sprouts
1 teaspoon poppy seeds
Cook fava beans 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.
Return water in saucepan to a boil, add peas and cook until tender, about 2 minutes. Drain, add to the bowl with the fava beans.
Whisk sour cream, goat cheese, buttermilk and lemon juice in a medium bowl, thinning with more buttermilk as needed. Season with salt and pepper. Arrange lettuce and pea sprouts on a platter, top with fava beans and peas, drizzle with dressing, and sprinkle with poppy seeds.
Recipe adapted from Bon Appetit, July 2014
FAVA BEAN SALAD WITH FENNEL AND RADISH
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons olive oil
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 1/2 cups cooked fava beans
2 cups thinly sliced fennel bulb
2 cups arugula leaves
1/4 cup thinly sliced radish
1/4 cup walnuts, toasted and chopped
pecorino romano cheese
Combine lemon juice, olive oil, pepper and salt in a large bowl, stirring with a whisk. Add beans, fennel and arugula, toss to coat. Place about 3/4 cup fennel mixture on each of 6 plates. Sprinkle evenly with radishes and walnuts, shave cheese over the top.
Recipe adapted from Cooking Light, April 2014