Fava Beans, Asparagus, & Fennel Salad
This is one of my favorite spring salads. I love fava beans, and their season is so short that I buy them every time I find them and the farmers market between May and July. This recipe is super easy, absolutely divine, very Italian, and very elegant in its simplicity.
Servings Prep Time
2-3people 10minutes
Cook Time
20minutes
Servings Prep Time
2-3people 10minutes
Cook Time
20minutes
Instructions
  1. Shell the fava beans and cook them in salted boiling water for two minutes.
  2. Drain them and, as soon as they cool down enough to be handled, remove the outer peel. Set aside.
  3. Rinse the asparagus, cut the very ends, and remove the outer (tougher) leaves of the fennel. Slice the fennel quite thin. You can use the removed part for a broth, as well as the asparagus ends.
  4. Arrange asparagus and fennel on a baking sheet and dress with your favorite herbs, olive oil, and salt. I have used herbs de Provence and chives.
  5. Bake for 15 minutes at 425F.
  6. Assemble the salad by chopping asparagus and fennel into the mixing bowl where the fava beans are.
  7. Dress the salad to taste (keep it simple); used extra-virgin olive oil, salt, pepper, and balsamic vinegar. You can shave some pecorino cheese, if you have it.
  8. Serve warm. Buon appetito!
Recipe Notes

Ben and I had it as a complete meal. If this is an appetizer can serve 3-4 people, maybe with some good bread or crostini and the addition of some shaved pecorino cheese.