When you have fresh fava beans at hand, they really don't need much adornment; in most cases, less is more. Here's a simple preparation that's delicious served at room temperature on a bed of butter lettuce, or as an accompaniment to grilled meat or fish.
shelled fresh fava beans (from about 8 pounds of pods)
lemon, the skin removed in thin strips with zester tool
fresh lemon juice
salt to taste
Freshly ground black pepper (to taste)
minced fresh mint
butter lettuce leaves
Bring a large pot of water to a boil and cook the fava beans for 1 minute, or until tender. Drain immediately and plunge the favas into a bowl of ice water to stop the cooking. When cool, drain again. Slip the skins from the fava beans, discarding the skins.
In a small bowl whisk together the walnut oil, lemon zest, lemon juice, salt, pepper, and mint. Add the fava beans and toss to coat.
To serve, line each salad plate with a leaf of lettuce. Divide the beans among the plates and serve at room temperature for best flavor.