Recipes

Fava Bean Salad

Name: Fava Bean Salad
Total time: 45 min
Ingredients: 2 pounds fresh fava beans, shelled; 1 tablespoon plus 1 teaspoon extra-virgin olive oil; 1 tablespoon fresh lemon juice; 1 garlic clove, minced; Pinch of crushed red pepper; Salt and freshly ground black pepper; 4 tender escarole leaves, chopped; 8 small mint leaves; 1/4 cup grated Pecorino Romano

Be the first to rate & review!

Chef Jody Williams's antipasto at Giorgione is a fun cross between a bean side dish and a salad. More Terrific Salads

By Jody Williams

Updated on March 27, 2015

Total Time:

45 mins

Yield:

4

Ingredients

2 pounds fresh fava beans, shelled
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1 garlic clove, minced
Pinch of crushed red pepper
Salt and freshly ground black pepper
4 tender escarole leaves, chopped
8 small mint leaves
1/4 cup grated Pecorino Romano

Directions

In a medium saucepan of boiling water, blanch the fava beans until barely tender, about 2 minutes. Drain and let cool slightly, then peel the beans.
In a medium bowl, combine the olive oil, lemon juice, garlic and crushed red pepper and season with salt and black pepper. Add the favas, escarole and mint and toss. Sprinkle with the Pecorino Romano, toss again and serve.