We Fava-red This Version
Because the fava beans I painstakingly shelled and steamed reminded me of edamame, I thought perhaps a little Asian twist would perk up their mild flavor without drowning it. I was dreaming of ginger and shoyu and such.
In the fridge I found an avocado, some fresh bright orange carrots, a single tangerine and some bacon left over from my BLT at Barney's. With some green onion and rice vinegar, all that seemed like a fun combination for my second fava salad attempt.
I took the zest off the tangerine before sectioning it for the salad and kept the zest to add to the dressing. To the zest, I added sliced green onion, the shoyu, rice wine vinegar, grated fresh ginger and a dollop of Dijon mustard, mixed it all together and drizzled it very lightly over the avocado slices, tangerine sections, fava beans, carrot slices and bacon bits.
It was a beautiful salad with fresh bright colors and tangy, lively dressing. The creamy avocado was great with the tangerine, the crunch of the carrot and bacon bits. Once again, I felt that the delicate favas were a little out of their league with these big flavors but they did add a pretty note of green and, because I used only a light drizzle of dressing, there was an occasional hint of fresh fava flavor peeking through from bite to bite.
We favored this version strongly over the previous one - this one, we'd even make again!
In the fridge I found an avocado, some fresh bright orange carrots, a single tangerine and some bacon left over from my BLT at Barney's. With some green onion and rice vinegar, all that seemed like a fun combination for my second fava salad attempt.
I took the zest off the tangerine before sectioning it for the salad and kept the zest to add to the dressing. To the zest, I added sliced green onion, the shoyu, rice wine vinegar, grated fresh ginger and a dollop of Dijon mustard, mixed it all together and drizzled it very lightly over the avocado slices, tangerine sections, fava beans, carrot slices and bacon bits.
It was a beautiful salad with fresh bright colors and tangy, lively dressing. The creamy avocado was great with the tangerine, the crunch of the carrot and bacon bits. Once again, I felt that the delicate favas were a little out of their league with these big flavors but they did add a pretty note of green and, because I used only a light drizzle of dressing, there was an occasional hint of fresh fava flavor peeking through from bite to bite.
We favored this version strongly over the previous one - this one, we'd even make again!
Labels: fava beans, salad
6 Comments:
What I like about fava's is the subtle taste. Olive oil, garlic and salt is all I need.
Left over bacon? What is that?
Chilebrown, I agree that less is more with favas. Delicious!
What a pretty salad. Gorgeous.
I will confess, favas have failed to captivate me. A lot of trouble.
Cookiecrumb, I was particularly pleased with the color combo, except I wish I'd had some fresh violas in my garden to add the punch of purple.
Violas... that's Johnny Jump-Ups, right?
Right now I have a LOT of purple flowering seed tops on rampant chives... That might be good (but not as pretty).
Cookiecrumb, my grandmother called them Johnny Jump-ups, too - and yes, violas are the same. I think your light purple allium flowers would have been pretty,too.
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