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Ingredients
Fava Beans
1 lb
Lemons
zest of 1
Shallots
1/4 cup diced
Fine Sea Salt
2 tsp
Black Pepper
2 tsp, ground
Persian Cucumbers
4, sliced 1/4 inch
Fennel Bulb
1, thinly sliced
Walnuts
1/4 cup, toasted
Parmesan
1/4 cup, shaved
Steps
- Bring a small (2-quart) saucepan of water to a boil as you remove the fava beans from their pods. Fill a small bowl with ice water. Blanch the beans by dropping them into the boiling water and cooking for 1-2 minutes, just enough to loosen the tough skins. Scoop the favas out of the boiling water with a metal skimmer or strainer and drop into the ice water to “shock” them and stop the cooking process. Peel the tough skins off each bean, reserving the tender inner beans and tossing the peeled skins.
- In a small mixing bowl, whisk together olive oil, lemon zest, vinegar, shallots, salt and pepper. Set aside.
- In a larger mixing bowl, mix favas, cucumber, and shaved fennel with basic vinaigrette from the small bowl. Top salad with toasted walnuts and shaved parmesan.
