Fava Bean Salad

By Chef Alex Bolar

April 12, 2024

Serves

3–4

In this Recipe

Heritage Extra Virgin Olive Oil

Ingredients

Fava Beans1 lb

Flamingo Estate Extra Virgin Olive Oil1/2 cup

Lemonszest of 1

Flamingo Estate Winter Harvest Persimmon Vinegar2 tbsp

Shallots1/4 cup diced

Fine Sea Salt2 tsp

Black Pepper2 tsp, ground

Persian Cucumbers4, sliced 1/4 inch

Fennel Bulb1, thinly sliced

Walnuts1/4 cup, toasted

Parmesan1/4 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.