Fava Bean Salad

From the Club Argaux Summer Test Kitchen: Fava Bean Salad Pair with the 2023 Lieu Dit ‘Santa Maria Valley’ Melon de Bourgogne or the 2022 Domaine de la Geraudrie Muscadet Sevre et Maine Clos de la Geraudrie Granite from the Club Argaux Summer Seasonal Selections. Ingredients:

Fava Beans (very seasonal! You can substitute with lima beans, edamame or sugar snap peas) Cannellini Beans (drained and rinsed) Hazelnut (lightly toasted and crushed) Pecorino or manchego (shaved or cubed) Parsley/mint/basil (chopped) 1 Meyer lemon and preserved lemon 2 Garlic cloves White wine vinegar Olive oil Salt & pepper Red pepper flakes (optional) Step 1 Dressing: Throw half a preserved lemon, 2 garlic cloves, olive oil and white wine vinegar into a blender. Add salt, pepper, red pepper flakes and some of the fresh herbs to the mixture and blend again. Step 2 Bring a large pot of salted water to a boil on the stove and set up a bowl of ice water. Step 3 While you are waiting for the water to boil, split open the fava bean pods and free the fava beans from the pods. Step 4 Cook the fava beans for 2 minutes; then drain and put them in the ice water to cool. Once cool, slip the fava beans from their skins by pinching them a little bit to get the skin to split open. If the skins aren't breaking open easily for you, slit the skins with a paring knife as needed. Step 5 Add the fava beans and white beans to a bowl and mix with the dressing. Now add most of the nuts, cheese and herbs and mix. Taste test and add salt or fresh lemon juice if needed. Transfer to your serving dish and top with shaved lemon zest, remaining nuts, cheese and herbs. Drizzle with a little olive oil and enjoy! [gallery columns="4" size="medium" ids="59885,59883,59879,59881"]

Fava Bean Salad

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