Fava Bean Salad With Fennel And Radish
- 1 1/2 pounds unshelled whole fava beans (about 1 cup shelled)
- 1 1/2 tablespoons fresh lemon juice
- 1 1/2 teaspoons extra-virgin olive oil
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
- 2 cups very thinly sliced fennel bulb
- 2 cups arugula leaves
- 1/4 cup thinly sliced radish
- 1/4 cup walnuts, toasted and chopped
- 1.5 ounces Singing Brook or pecorino Romano cheese, crumbled (about 1/3 cup)
- Remove shells from beans. Place beans in a large pot of boiling water; cook 20 seconds. Drain; rinse with cold water. Drain well. Remove and discard tough outer skins from beans.
- Combine juice, 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 radish, walnuts, and cheese.
fava beans, lemon juice, extravirgin olive oil, freshly ground black pepper, salt, very, arugula, radish, walnuts, singing brook
Taken from www.myrecipes.com/recipe/fava-bean-salad (may not work)