Monday, April 20, 2009

Fava-ulous Salad?

Never having tried fava beans before, when the Mad Meat Genius gave me a big bag of them over a cup of Catahoula coffee, I went searching on the interwebs for recipe. The one I found for which I had all the ingredients on hand was a salad of fresh favas dressed with creme fraiche, lemon zest, fresh mint, salt and pepper.

Although we enjoyed the fresh taste of the favas, which remind me of edamame once they are liberated from their waxy skins, we rather thought the dressing was heavy and overpowered the green freshness of the tender beans. The lemon I had on hand was a Meyer, so perhaps the zest was too sweet, even though I added the lemon's worth of juice to the dressing, too, not called for in the recipe. Even the gorgeous bright kelly green of the favas was paled by the leaden dressing.

All in all, while this salad was okay, we felt that something lighter would have showcased the favas better. Stand by for the next experiment!

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Blogger namastenancy said...

Fava Beans - do you have Cecelia Rodden's book on Middle Eastern Cooking? If now, try to find it - she has the best recipes which are almost as good as those in the Lebanese branch of my family. Notice that I said ALMOST (ahem). Anyway, the Egyptians make a hearty stew with fava beans called Ful Medemes which is too heavy for this weather. I made my fava bean salad with a lemony vinaigrette, red onions, mint and a sprinkle of sea salt. For me, the simpler the better. If you want a complete meal, sprinkle in some feta cheese. Oh, and don't forget the garlic in your vinaigrette.

Monday, April 20, 2009  
Blogger Greg said...

Sounds like it would go good with a nice Chianti. Sorry I could not help myself. ;)

Monday, April 20, 2009  
Blogger dancingmorganmouse said...

I'll keep this in mind when my broad beans (fava) start to crop, they're only a couple of inches high at the mo.

Monday, April 20, 2009  
Blogger Zoomie said...

Nancy, I took your advice about the lemony vinaigrette last night - much better!

Greg, seems to me that 'most anything goes well with a nice Chianti.

Morgan, there you are enjoying the nip in the fall air while we are deep into our first heat wave of the season.

Tuesday, April 21, 2009  

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