Fava beans take a little prep, but their creamy, nutty, almost edamame-like flavor is worth it. Toss them with a bright zhug-style herb sauce and serve with endive and croutons, or pile them onto toast with crumbled feta.
½cuppacked cilantro leaves and tender stems (optional)
3tbspOlive Oil
1tbspLemon Juice, plus more to taste
¼tspsalt, plus more to taste
Pinch of something spicy, if wanted
1
Shell the favas. Remove the beans from their pods. Compost the pods, unless you are using the grilled variation below.
2
Blanch the beans. Bring a pot of salted water to a boil. Add the shelled fava beans and cook for 1–2 minutes, until they are bright green and slightly tender.
3
Cool and peel. Drain the beans and rinse under cold water, or transfer them to a bowl of ice water. Slip each bean out of its pale outer skin. This step takes a little time, but it gives the beans their best creamy, tender texture.
4
Make the zhug-style herb sauce. In a food processor, blender, mortar and pestle, or with a knife, combine the garlic, parsley, cilantro if using, olive oil, lemon juice, salt, and optional hot pepper. Blend or chop until you have a bright green sauce. Taste and adjust with more salt, lemon, or olive oil as needed.
5
Dress the favas. Toss the peeled fava beans with a few spoonfuls of the herb sauce. Add the olive oil and lemon juice from the fava ingredient list, tasting as you go. The beans should be glossy, bright, and well-seasoned.
6
For the salad version: Toss the dressed favas with chopped endive or frisée and croutons. Add crumbled feta if desired. Serve right away so the croutons stay crunchy.
7
For the toast version: Spoon the dressed favas and herb sauce over toasted bread. Top with crumbled feta, a drizzle of olive oil, and a little extra lemon juice if you like.
Ingredients
For the favas
1lbfresh fava bean pods
Salt, for blanching water
1tbspOlive Oil
1tspLemon Juice, plus more to taste
For the zhug-style herb sauce
1garlic clove
1cuppacked parsley leaves and tender stems
½cuppacked cilantro leaves and tender stems (optional)
3tbspOlive Oil
1tbspLemon Juice, plus more to taste
¼tspsalt, plus more to taste
Pinch of something spicy, if wanted
Directions
1
Shell the favas. Remove the beans from their pods. Compost the pods, unless you are using the grilled variation below.
2
Blanch the beans. Bring a pot of salted water to a boil. Add the shelled fava beans and cook for 1–2 minutes, until they are bright green and slightly tender.
3
Cool and peel. Drain the beans and rinse under cold water, or transfer them to a bowl of ice water. Slip each bean out of its pale outer skin. This step takes a little time, but it gives the beans their best creamy, tender texture.
4
Make the zhug-style herb sauce. In a food processor, blender, mortar and pestle, or with a knife, combine the garlic, parsley, cilantro if using, olive oil, lemon juice, salt, and optional hot pepper. Blend or chop until you have a bright green sauce. Taste and adjust with more salt, lemon, or olive oil as needed.
5
Dress the favas. Toss the peeled fava beans with a few spoonfuls of the herb sauce. Add the olive oil and lemon juice from the fava ingredient list, tasting as you go. The beans should be glossy, bright, and well-seasoned.
6
For the salad version: Toss the dressed favas with chopped endive or frisée and croutons. Add crumbled feta if desired. Serve right away so the croutons stay crunchy.
7
For the toast version: Spoon the dressed favas and herb sauce over toasted bread. Top with crumbled feta, a drizzle of olive oil, and a little extra lemon juice if you like.
AuthorErikaDifficultyBeginner