- Organic Bound
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.
|4 cups||shelled fresh fava beans (from about 8 pounds of pods)|
|2 tablespoons||walnut oil|
|1||lemon, the skin removed in thin strips with zester tool|
|2 tablespoons||fresh lemon juice|
|salt to taste|
|Freshly ground black pepper (to taste)|
|2 tablespoons||minced fresh mint|
|6||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.