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Simple Fava Bean Salad

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.

6 Servings


4 cups

shelled fresh fava beans (from about 8 pounds of pods)

2 Tbsp

walnut oil

1 unknown

lemon, the skin removed in thin strips with zester tool

2 Tbsp

fresh lemon juice


salt to taste


Freshly ground black pepper (to taste)

2 Tbsp

minced fresh mint

6 unknown

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.


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