Shrimp Fava Bean And Asparagus Salad Recipes

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SHRIMP, FAVA BEAN, AND ASPARAGUS SALAD



Shrimp, Fava Bean, and Asparagus Salad image

Categories     Salad     Bean     Leafy Green     Mustard     Shellfish     Lunch     Lime     Shrimp     Asparagus     Spring     Healthy     Honey     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6

Number Of Ingredients 14

For dressing
1 1/2 teaspoons honey
1 teaspoon Dijon mustard
1/4 cup fresh lime juice
1 tablespoon chopped fresh tarragon leaves
2/3 cup extra-virgin olive oil
1 tablespoon finely chopped fresh chives (wash and dry before chopping)
2 pounds fresh fava beans, shelled (about 1 cup)
1 pound thin asparagus, trimmed and cut diagonally into 2-inch pieces
1 pound medium shrimp (about 30), shelled and deveined
3 cups mâche* (lamb's-lettuce), rinsed and dried
1 1/2 cups frisée* (French curly endive), rinsed and dried
Garnish: 1 tablespoon finely chopped fresh chives
*available at specialty produce markets and some supermarkets

Steps:

  • Make dressing:
  • In a small bowl whisk together honey, mustard, lime juice, and tarragon. Add oil in a stream, whisking until emulsified, and season with salt and pepper. Dressing may be prepared up to this point 1 day ahead and chilled, covered. Bring dressing to room temperature before proceeding. Stir in chives.
  • Have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water cook favas until crisp-tender, about 2 1/2 minutes, and transfer with a slotted spoon to ice water to stop cooking. Drain favas in a colander and gently peel away outer skins. Transfer favas to a large serving bowl.
  • Have ready another large bowl of ice and cold water. Return water in pan to a boil and cook asparagus until crisp-tender, about 3 1/2 minutes. Transfer asparagus with slotted spoon to ice water to stop cooking. Drain asparagus in colander and pat dry with paper towels.
  • Return water in pan to a boil and cook shrimp until just cooked through, about 2 minutes. Transfer shrimp with slotted spoon to paper towels to cool.
  • In bowl with favas, toss together 1/3 cup dressing, asparagus, shrimp, mâche, frisée, and salt and pepper to taste. Drizzle salad with some of remaining dressing and garnish with chives.

ASPARAGUS AND FAVA BEANS WITH TOASTED ALMONDS



Asparagus and Fava Beans with Toasted Almonds image

This vibrant yet simple side dish celebrates early-spring produce like tender asparagus spears and fresh fava beans. A bright and lemony dressing compliments the grassy flavors of the vegetables, while chopped toasted almonds add texture and richness. Serve alongside roasted salmon for an easy, elegant Easter brunch.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes

Time 40m

Number Of Ingredients 7

1 1/2 pounds fresh fava beans, shelled
Coarse salt and freshly ground pepper
1 pound asparagus, tough ends removed
3 tablespoons extra-virgin olive oil, plus more if needed
2 cloves garlic, minced
Juice and zest (removed in long strips) of 1 lemon
1/2 cup raw almonds, toasted and chopped

Steps:

  • Blanch fava beans in a pot of salted boiling water just until tender, about 1 minute. Transfer to an ice-water bath. Blanch asparagus in pot until just tender, 2 to 3 minutes; transfer to ice-water bath. Drain vegetables. Remove outer skin from fava beans (you should have 1 cup). Pat asparagus dry.
  • Heat a large skillet over medium-high. Swirl in oil, then add garlic and fava beans and season with salt. Cook, stirring frequently, until garlic is softened, 2 minutes. Remove from heat. Transfer beans to a plate with a slotted spoon. Let skillet cool slightly, then whisk lemon juice into oil in skillet; season with salt and pepper. (Add more oil if dressing is too tart.) Add asparagus; toss to coat with dressing.
  • Combine almonds and lemon zest in a small bowl. Transfer asparagus to a platter, top with fava beans, and drizzle remaining dressing in skillet over top. Sprinkle with almond-zest mixture and serve.

GREEN BEAN AND ASPARAGUS SALAD



Green Bean and Asparagus Salad image

Very tasty salad of roasted asparagus and green beans. I got the inspiration when I was indecisive about choosing between the two vegetables for a side dish. Roasting the vegetables brings out their great flavor and the addition of cherry tomatoes, onion, and fresh parsley give it a lovely color.

Provided by Sarah

Categories     Side Dish     Vegetables     Tomatoes

Time 35m

Yield 8

Number Of Ingredients 10

1 pound fresh green beans, trimmed and cut into bite-size pieces
1 tablespoon extra-virgin olive oil
1 pound fresh asparagus, trimmed and cut into bite-size pieces
1 tablespoon extra-virgin olive oil
½ red onion, chopped
2 cups cherry tomatoes, halved
¼ cup chopped fresh parsley
kosher salt to taste
ground black pepper to taste
1 tablespoon extra-virgin olive oil, or as desired

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C).
  • Toss green bean pieces and 1 tablespoon olive oil in a bowl until the green beans are evenly coated; spread onto a baking sheet.
  • Roast green beans in preheated oven until tender, about 10 minutes.
  • Toss asparagus pieces and 1 tablespoon oil in a bowl until the asparagus is evenly coated; spread onto the baking sheet with the partially roasted green beans.
  • Continue roasting the green bean and asparagus mixture until tender, 10 to 12 minutes.
  • Toss the roasted green beans and asparagus with red onion, cherry tomatoes, and parsley in a large bowl; season with kosher salt and black pepper. Drizzle with olive oil to taste, if desired.

Nutrition Facts : Calories 86.1 calories, Carbohydrate 8.8 g, Fat 5.3 g, Fiber 3.7 g, Protein 2.7 g, SaturatedFat 0.8 g, Sodium 59.3 mg, Sugar 2.1 g

FAVA BEAN AND ASPARAGUS SALAD



Fava Bean and Asparagus Salad image

Thick-stemmed asparagus is best for this flavorful, intensely green salad; thin asparagus would be a bit wimpy. I weighed the asparagus after breaking off the ends. If you want to make this into a more substantial main dish salad, you can add a can of chickpeas to the mix.

Provided by Martha Rose Shulman

Categories     salads and dressings

Time 45m

Yield 4 servings.

Number Of Ingredients 13

2 pounds fava beans, shelled and skinned
1 pound trimmed asparagus, preferably fat spears
2 tablespoons chopped fresh mint, dill or tarragon
2 tablespoons minced chives
1 to 2 teaspoons lemon zest (to taste)
1 tablespoon fresh lemon juice
2 tablespoons red or white wine vinegar or sherry vinegar
Salt to taste
1 small garlic clove, minced or puréed, or 2 tablespoons minced shallots
3 tablespoons extra virgin olive oil
2 tablespoons low-fat plain yogurt
1 ounce Parmesan, shaved
1 15-ounce can chickpeas, drained and rinsed

Steps:

  • Blanch and skin the fava beans and place them in a bowl. Use the blanching water to blanch the asparagus, or steam the asparagus if you prefer. If blanching, bring the water in the pot to a boil, salt generously and add the asparagus spears. Blanch 1 to 4 minutes, depending on how thick the asparagus is; fat spears (recommended) will take up to 4 minutes, but thin ones are ready in 1 minute. You can steam the asparagus over 1 inch boiling water for the same amount of time if you prefer. Transfer the lightly cooked asparagus to a bowl of cold water, then drain and dry on paper towels. Cut into 1-inch lengths. Add to the bowl with the fava beans. Add the herbs, and the chickpeas if using.
  • Combine the lemon zest and juice, vinegar, garlic or shallots, and salt to taste in a bowl. Whisk in the oil and yogurt. Toss with the favas and asparagus. Add the shaved Parmesan, toss again and serve, or allow to marinate for 30 minutes, then serve.

Nutrition Facts : @context http, Calories 507, UnsaturatedFat 12 grams, Carbohydrate 72 grams, Fat 17 grams, Fiber 27 grams, Protein 31 grams, SaturatedFat 3 grams, Sodium 1168 milligrams, Sugar 29 grams

SHRIMP, ASPARAGUS, AND WHITE BEAN SALAD



Shrimp, Asparagus, and White Bean Salad image

Make and share this Shrimp, Asparagus, and White Bean Salad recipe from Food.com.

Provided by GinnyP

Categories     Beans

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 13

2 cups sliced asparagus, in 1 inch pieces (about 1/2 pound)
3/4 lb medium shrimp, peeled and deveined
1/2 teaspoon fresh ground black pepper, divided
1/4 teaspoon salt, divided
2 cups Baby Spinach
1 (15 ounce) can cannellini beans, drained and rinsed
3 slices thick-sliced bacon
1/2 cup chopped sweet onion
1 clove fresh garlic, minced
1/4 cup chicken broth
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
2 tablespoons fresh lemon juice
1 tablespoon apple cider vinegar

Steps:

  • Steam asparagus, covered, for 3 minutes.
  • Drain; plunge into an ice bath or rinse with cold water.
  • Sprinkle shrimp with 1/8 tsp pepper and 1/8 tsp salt.
  • Heat oil in skillet.
  • Add shrimp, saute' about 4 minutes or just until pink.
  • Remove shrimp from pan to a large bowl.
  • Add asparagus, baby spinach, and beans to shrimp and toss well.
  • In the same pan, cook the bacon over medium heat until crisp.
  • Add onions, and after one minute, add garlic.
  • Cook two minutes or until the onions are soft, stirring frequently.
  • Remove from heat.
  • Add the remaining salt& pepper, the bacon, chicken broth, parsley, lemon juice,& vinegar.
  • Drizzle the warm dressing over the salad.
  • Toss to coat well.

Nutrition Facts : Calories 473, Fat 13.2, SaturatedFat 4, Cholesterol 188.2, Sodium 657.7, Carbohydrate 46.7, Fiber 12.3, Sugar 3.6, Protein 43.8

ASPARAGUS AND STRING BEAN SALAD WITH BASIL



Asparagus and String Bean Salad with Basil image

A bean salad withgreen beans, wax beans, and asparagus, is topped with pecorino vinaigrette.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11

Coarse salt
8 ounces green beans, trimmed
8 ounces yellow wax beans, trimmed
1 pound asparagus, trimmed
1 small shallot, thinly sliced
1/4 cup small fresh basil leaves, plus more for garnish
1 tablespoon plus 1 teaspoon sherry vinegar
1/4 cup finely grated pecorino Romano cheese (3/4 ounce)
1/4 teaspoon sugar
3 tablespoons extra-virgin olive oil
Freshly ground pepper

Steps:

  • Prepare an ice-water bath. Bring a large pot of water to a boil; add salt. Cook green beans and wax beans until crisp-tender, about 1 minute. Using a slotted spoon, transfer beans to ice-water bath. Drain; transfer to a large bowl.
  • Cook asparagus in boiling water until crisp-tender, about 1 minute. Transfer asparagus to the ice-water bath. Drain. Cut asparagus into 3-inch pieces; add to beans. Add shallot and basil.
  • Make vinaigrette: Whisk together vinegar, cheese, sugar, 1/4 teaspoon salt, and the oil in a medium bowl until sugar has dissolved. Season with pepper.
  • Add vinaigrette to vegetable mixture; toss. Refrigerate in an airtight container (or store in a chilled cooler) until ready to serve, up to 2 hours. Garnish with basil.

EASTER ASPARAGUS SALAD WITH SHRIMP AND CHERRY TOMATOES



Easter Asparagus Salad with Shrimp and Cherry Tomatoes image

This salad is an Easter tradition in our family. The ingredients and flavors say spring, but it is delicious any time of year! Skip the appetizers; the abundance of shrimp make this an appetizer and salad in one. Enjoy!

Provided by Saveur

Time 8h30m

Yield 8

Number Of Ingredients 11

2 cups mayonnaise
¼ cup white wine vinegar
¼ cup chopped fresh dill
2 tablespoons water
1 tablespoon minced garlic
salt and ground black pepper to taste
2 pounds asparagus, cut into 2-inch pieces
2 pints cherry tomatoes, halved
2 (8 ounce) packages mixed spring salad greens
1 pound frozen cooked, peeled and deveined shrimp, thawed
2 large avocados, diced

Steps:

  • Combine mayonnaise, vinegar, dill, water, and garlic in a bowl; whisk until well combined. Season with salt and pepper and refrigerate for several hours or overnight for flavors to meld.
  • Bring a pot of lightly salted water to a boil over medium-high heat. Cook asparagus until just tender, about 3 minutes. Drain and rinse under cold water.
  • Combine asparagus, cherry tomatoes, salad greens, shrimp, and avocados in a large bowl. Toss with desired amount of dressing and serve.

Nutrition Facts : Calories 613 calories, Carbohydrate 17.8 g, Cholesterol 131.6 mg, Fat 55.2 g, Fiber 8.6 g, Protein 17.5 g, SaturatedFat 8.3 g, Sodium 460.8 mg, Sugar 4.2 g

SHRIMP AND FAVA BEANS



Shrimp And Fava Beans image

Provided by Steven Satterfield

Categories     Bean     Kid-Friendly     High Fiber     Dinner     Lunch     Shrimp     Healthy     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield 4 Servings

Number Of Ingredients 9

1 cup kosher salt, plus more for seasoning
3 pounds whole fava pods, about 1 1/2 cups beans after shelling
4 tablespoons (1/2 stick) unsalted butter, cut into small pieces
1 1/2 pounds medium shrimp, peeled and deveined
Freshly ground black pepper
Juice of 1 lemon
1/2 cup fruity white wine
1 or 2 radishes, thinly sliced
Flat-leaf parsley leaves for garnish

Steps:

  • Set a large pot on the stove. Put in 1 gallon water and 1 cup kosher salt. Bring to a boil. Ready a large bowl of ice water.
  • Tear open the fava pods and remove the beans, discarding the outer pods. Place the beans in the boiling water for 1 to 2 minutes, then remove with a slotted spoon and transfer to a bowl of ice water to stop the cooking. When cooled, remove the outer hull of each bean and place the shelled beans in a bowl, discarding the hulls. Set aside.
  • Place the butter and the shrimp in a wide skillet and set on the stove. Turn the heat to the lowest setting and stir as the butter melts and the shrimp begin to cook. Season with salt and pepper and add lemon juice and white wine. As the temperature rises, keep a close eye on the shrimp, stirring frequently. Remove with a slotted spoon when the shrimp are pink and slightly curled. Set aside.
  • Add the peeled favas to the pan and increase the heat to medium-high. Cook until the favas are heated all the way through, then taste for seasoning and adjust. Be sure to taste both the beans and the liquid. Add the radishes to the pan and turn off the heat. Return the shrimp to the pan and toss to combine. Divide the shrimp and fava mixture with the juice among 4 bowls, and garnish with parsley. Serve immediately.

SOBA SALAD WITH ASPARAGUS AND SHRIMP



Soba Salad with Asparagus and Shrimp image

Japanese soba noodles, made with buckwheat flour, add fiber to this high-protein dinner featuring asparagus and shrimp.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 40m

Number Of Ingredients 10

Coarse salt
1 large bunch asparagus (1 pound), trimmed
1 pound frozen large shrimp (peeled and deveined), thawed
3/4 pound soba noodles
3 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
1 tablespoon sugar
3 scallions, thinly sliced
1 cup fresh basil leaves

Steps:

  • In a large pot of boiling salted water, cook asparagus until crisp-tender, about 3 minutes. With a slotted spoon or mesh strainer, transfer asparagus to a colander and rinse under cool water to stop the cooking. Transfer asparagus to a medium bowl. Return water to a boil; add shrimp and cook until pink and opaque throughout, about 2 minutes. Transfer shrimp to bowl with asparagus. Return water to a boil; add noodles and cook according to package instructions. Drain noodles and rinse under cool water.
  • Meanwhile, in a small bowl, whisk together soy sauce, oil, vinegar, and sugar. Divide noodles among 4 bowls and drizzle with dressing. Top with asparagus and shrimp and sprinkle with scallions and basil.

Nutrition Facts : Calories 482 g, Fat 6 g, Fiber 3 g, Protein 39 g

SHRIMP AND ASPARAGUS SALAD



Shrimp and Asparagus Salad image

Make and share this Shrimp and Asparagus Salad recipe from Food.com.

Provided by Barefoot Beachcomber

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb green asparagus or 1 lb purple asparagus, trimmed & cut in 1/2-inch pieces, cooked, peeled & cleaned
1 lb shrimp, cooked
1/2 cup red bell pepper, chopped
1 cup mayonnaise
1/4 cup parsley, finely chopped
1/2 teaspoon white pepper, freshly ground
1/2 teaspoon celery seed
1/2 teaspoon salt
1 tablespoon prepared horseradish
1/4 cup lemon juice, freshly squeezed
endive or green leaf lettuce
2 eggs, diced, hard-cooked
4 lemon wedges

Steps:

  • Cook green asparagus in boiling salted water until barely tender, about 1 minute.
  • If purple asparagus is tender, don't cook at all.
  • In mixing bowl, combine asparagus, shrimp and bell pepper.
  • In another bowl, mix mayonnaise, parsley, pepper, celery seed, salt, horseradish and lemon juice; stir into shrimp mixture.
  • Spoon onto endive or lettuce; sprinkle with eggs and garnish with lemon wedges.

Nutrition Facts : Calories 155.1, Fat 3.9, SaturatedFat 1, Cholesterol 235.9, Sodium 985.6, Carbohydrate 9.4, Fiber 3.4, Sugar 3.9, Protein 21.6

BLACK BEAN ASPARAGUS SALAD



Black Bean Asparagus Salad image

Do you like asparagus, but want something beyond plain, steamed asparagus? Try this refreshing new salad idea from Laurie Jackson of Falcon, Colorado. The black beans, red pepper, cilantro and cumin give it a Southwest twist. Laurie likes to serve this salad with chicken or cheese enchiladas, as well as take it to potlucks.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 11

1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 can (15 ounces) black beans, rinsed and drained
1 medium sweet red pepper, cut into 1/2-inch pieces
1 tablespoon finely chopped onion
3 tablespoons olive oil
2 tablespoons cider vinegar
1 tablespoon minced fresh cilantro
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
Dash pepper

Steps:

  • Place 1/2 in. of water in a large saucepan; add asparagus. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until crisp-tender. Drain. , In a bowl, combine the asparagus, beans, red pepper and onion. In a small bowl, whisk the oil, vinegar, cilantro, garlic, salt, cumin and pepper. Pour over vegetables and toss to coat. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 100 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 252mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

FAVA BEAN, ASPARAGUS, AND ARUGULA SALAD WITH SHAVED PECORINO



Fava Bean, Asparagus, and Arugula Salad with Shaved Pecorino image

Categories     Salad     Bean     Vegetarian     Parmesan     Asparagus     Arugula     Fall     Boil     Gourmet

Yield Makes 4 first-course or lunch main-course servings

Number Of Ingredients 6

1/2 lb medium asparagus, trimmed
2 cups shelled fresh fava beans (2 1/2 lb in pods) or shelled edamame (fresh soybeans)
2 tablespoons extra-virgin olive oil
1/4 lb arugula, coarse stems discarded
1 (1/2-lb) piece Pecorino Romano or Parmigiano-Reggiano
2 teaspoons balsamic vinegar

Steps:

  • Cut asparagus stalks on a long diagonal into 1/8-inch-thick slices, leaving 1-inch-long tips (reserve tips separately).
  • Blanch asparagus tips (but not sliced stalks) in a 4-quart pot of boiling salted water 2 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking.
  • Return water to a boil and blanch fava beans 1 minute, then immediately transfer with slotted spoon to ice water to stop cooking. Drain asparagus tips and beans and gently peel skins from beans (it's not necessary to peel edamame, if using).
  • Toss beans and asparagus (blanched tips and raw sliced stalks) in a bowl with 1 tablespoon oil and salt and pepper to taste, then divide among 4 plates. Toss arugula with remaining tablespoon oil and salt and pepper to taste and mound on top of vegetables. Shave thin slices of cheese over salad with a vegetable peeler (use about half of piece), then drizzle with vinegar.

BEAN AND SHRIMP SALAD



Bean And Shrimp Salad image

Provided by Nigella Lawson

Categories     dinner, lunch, quick, salads and dressings, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 12

1 pound dried cranberry (borlotti) beans, soaked overnight and drained, or 2 pounds fresh beans, shelled, or 6 cups canned beans, drained
1 onion, peeled (if using fresh or dried beans)
2 bay leaves (with fresh or dried beans)
1 clove garlic, peeled and minced
2/3 cup extra virgin olive oil
2 teaspoons Maldon salt (or 1 teaspoon table salt)
1 pound raw shelled shrimp
1 teaspoon table salt
1 teaspoon red- or white-wine vinegar
Juice of half a lemon, or to taste
1 tablespoon chopped parsley, optional
1 large head radicchio

Steps:

  • If using dried or fresh beans, place in large deep pot with onion and bay leaves. Add cold water to cover by 5 inches. Bring to a boil, reduce heat and skim off foam. Simmer until tender, 30 minutes for fresh beans, 1 hour or more for dried. Drain beans; discard onion and bay leaves.
  • Place beans in a large bowl. (Canned beans may be added without cooking.) Add garlic, half the oil, and Maldon salt. Toss to mix. Cover with plastic wrap and set aside.
  • Place shrimp in a large saucepan and add water just to cover. Add 1 teaspoon table salt and the vinegar. Bring to a boil and cook 1 to 2 minutes. Drain.
  • Combine shrimp with beans. Add remaining oil, lemon juice to taste, and parsley, if desired. Toss gently to mix. Line a large plate with radicchio leaves, and heap with shrimp and beans. Serve.

Nutrition Facts : @context http, Calories 306, UnsaturatedFat 21 grams, Carbohydrate 10 grams, Fat 25 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 529 milligrams, Sugar 4 grams, TransFat 0 grams

FAVA BEAN, ASPARAGUS AND ARUGULA SALAD



Fava Bean, Asparagus and Arugula Salad image

I make this with cooked, shelled edamame (soybeans) that I get at the super Wal-Mart. It's already cooked and just has to be added to the asparagus, not blanched first. I also don't divide the salad. I just put it on a platter as listed in the directions.

Provided by Karen in KS

Categories     Soy/Tofu

Time 18m

Yield 4 serving(s)

Number Of Ingredients 6

1/2 lb asparagus, trimmed
2 cups shelled fresh fava beans or 2 cups fresh shelled soybeans
2 tablespoons extra virgin olive oil
1/4 lb arugula, coarse stems discarded
1/2 lb pecorino romano cheese
2 teaspoons balsamic vinegar

Steps:

  • Cut asparagus stalk on a long diagonal into 1/8 inch slices, leaving 1 inch long tips.
  • Blanch asparagus tips only, not stalks, for 2 minutes.
  • Immediately transfer to ice water with a slotted spoon to stop cooking.
  • Return water to a boil and blanch fava beans for 1 minute.
  • Transfer to ice water to stop cooking.
  • Drain asparagus tips and gently peel skins from fava beans.
  • Toss beans and asparagus, tips and stalks, in a bowl with 1 tbsp oil and salt and pepper to taste.
  • Divide among 4 plates.
  • Toss arugula with remaining oil and salt and pepper to taste.
  • Mound on top of vegetables.
  • Shave thin slices of cheese over salad and drizzle with vinegar.

Nutrition Facts : Calories 394.9, Fat 22.7, SaturatedFat 10.8, Cholesterol 59.1, Sodium 702.2, Carbohydrate 22.6, Fiber 6.2, Sugar 3.7, Protein 26.6

FAVA BEAN AND GRILLED SHRIMP SALAD IN RADICCHIO CUPS



Fava Bean and Grilled Shrimp Salad in Radicchio Cups image

Removing the skins from the shelled fava beans is a necessary task but worth the effort. Courtesy of Cooking Light.

Provided by rickoholic83

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 cups fava beans, shelled (about 2 lbs unshelled)
1 lb medium shrimp, peeled and deveined
2 tablespoons extra virgin olive oil, divided
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
cooking spray
2 tablespoons fresh lemon juice
1 garlic clove, minced
3 tablespoons fresh flat-leaf parsley, chopped
4 leaves radicchio

Steps:

  • Cook beans in boiling water 1 minute; drain.
  • Plunge beans into ice water; drain.
  • Remove tough outer skins from beans; discard skins.
  • Place beans in a large bowl; set aside.
  • Prepare grill.
  • Thread shrimp evenly onto 6 (12-inch) skewers; brush with 1 tsp oil.
  • Sprinkle shrimp evenly with 1/4 tsp salt and 1/8 tsp pepper.
  • Place skewers on a grill rack coated with cooking spray and grill 1 1/2 minutes on each side or until shrimp are done.
  • Cool slightly and remove shrimp from skewers. Add shrimp to beans.
  • Combine remaining 5 tsp oil, remaining 1/4 tsp salt, remaining 1/8 tsp pepper, lemon juice and garlic in a small bowl, stirring with a whisk.
  • Drizzle juice mixture over shrimp mixture and toss to coat. Stir in parsley.
  • Place 1 radicchio leaf on each of 4 salad plates and spoon 1 cup shrimp mixture into each leaf.

Nutrition Facts : Calories 216.4, Fat 8.2, SaturatedFat 1.1, Cholesterol 143.2, Sodium 941, Carbohydrate 14.9, Fiber 3.7, Sugar 1.4, Protein 20.6

FAVA BEAN SALAD



Fava Bean Salad image

Each of this dish's main ingredients is delicious when eaten all by itself. But together, accented by lemon, mint, and almonds, they make an especially memorable and satisfying salad.This recipe was featured on Martha Stewart Living Television.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 9

1/2 cup whole almonds
12 1/3-inch-thick slices French bread
1/4 cup extra-virgin olive oil, plus more for toast
Coarse salt and freshly ground pepper
3 pounds fresh fava beans, shelled
2 tablespoons freshly squeezed lemon juice
2 ounces Parmesan cheese, cut into small chunks (1/2 cup)
2 tablespoons finely shredded fresh mint
1 small head fennel, very thinly sliced, then coarsely chopped

Steps:

  • Preheat oven to 350 degrees. Spread almonds on a small baking sheet. Bake until golden brown and fragrant, about 8 minutes. Let stand until cool. Very coarsely chop; set aside.
  • Heat broiler. Arrange bread on baking sheet. Brush lightly with oil, and sprinkle with salt and pepper. Broil until just beginning to brown on the edges, about 1 minute per side. Remove from broiler; set aside.
  • Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add fava beans, and blanch for 2 minutes. Use a slotted spoon to transfer to ice bath until cool. Pop out of skin.
  • In a medium bowl, combine olive oil, lemon juice, salt, and pepper to taste. Add almonds, fava beans, cheese, and mint. Stir to combine. Taste, and adjust for seasoning.
  • Place a pile of fennel on each of four plates, top with one quarter of the fava-bean salad. Serve with 3 slices of toast.

SHRIMP AND FRESH ASPARAGUS SALAD



Shrimp and Fresh Asparagus Salad image

Let the delicate flavor of shrimp and tender-crisp asparagus shine through in a simple salad with lemon-mayonnaise dressing.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Yield 4

Number Of Ingredients 11

2 tablespoons olive oil
1 lb. asparagus spears, trimmed
1 medium red bell pepper, cut into thin bite-sized strips
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup light mayonnaise
1 tablespoon lemon juice
1/4 teaspoon paprika
1 garlic clove, minced
8 oz. shelled deveined cooked medium shrimp, tails removed
4 hard-cooked eggs, quartered

Steps:

  • Heat oil in large skillet over medium-high heat until hot. Add asparagus and bell pepper; sprinkle with salt and pepper. Cook 6 to 8 minutes or until asparagus is crisp-tender, stirring frequently. Cool slightly.
  • Meanwhile, in small bowl, combine mayonnaise, lemon juice, paprika and garlic; blend well.
  • To assemble salads, arrange asparagus and bell pepper on individual salad plates. Spoon mayonnaise mixture over each salad. Top each evenly with shrimp and hard-cooked eggs.

Nutrition Facts : Calories 315, Carbohydrate 10 g, Cholesterol 305 mg, Fat 4 1/2, Fiber 1 g, Protein 17 g, SaturatedFat 4 g, ServingSize 1/4 of Recipe, Sodium 490 mg, Sugar 7 g

ASPARAGUS, ARTICHOKE, AND FAVA BEAN SALAD



Asparagus, Artichoke, and Fava Bean Salad image

Ricotta salata is an aged salted ricotta cheese. You can substitute another salted, crumbly cheese, such as feta.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 16

2 lemons
3 medium artichokes
3 cups whole milk
5 cups water, plus more for bowl and pan
1 pound each white and green asparagus, cut into 5-inch spears, trimmed and peeled
2 cups dry white wine
2 pounds fresh fava bean pods, shelled (about 2 cups)
1/2 cup fresh mint
3 ounces ricotta salata cheese, crumbled (3/4 cup)
1/3 cup low-fat buttermilk
1/3 cup extra-virgin olive oil
1 scallion, green part only
3 tablespoons fresh lemon juice (from 2 lemons)
1 teaspoon finely grated lemon zest
1/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

Steps:

  • Make the salad: Juice 1 lemon into a large bowl filled with water. Remove tough outer leaves of artichokes, cut off top two-thirds, and scoop out fuzzy chokes with a spoon; discard. Cut each in half, transferring to lemon water as you work to prevent discoloration.
  • Bring milk, 3 cups water, and white asparagus to a simmer in a medium saucepan over medium-high heat. Reduce heat to medium-low, and cook until tender, skimming foam, about 45 minutes. Transfer to a paper-towel-lined plate; let drain and cool.
  • Bring prepared artichokes, wine, remaining lemon (squeezed, with rind), and remaining 2 cups water to a boil in a medium saucepan. Reduce heat, and simmer until tender, 13 to 16 minutes. Using a slotted spoon, transfer artichokes to a paper-towel-lined plate; let drain and cool. Discard lemon.
  • Meanwhile, prepare an ice-water bath. Bring a large saute pan of water to a boil. Add green asparagus, and cook until tender, 4 to 6 minutes. Transfer to ice-water bath, and let cool; reserve cooking liquid. Drain asparagus on a paper-towel-lined plate. Add fava beans to boiling cooking liquid, and cook until tender, 3 to 5 minutes. Transfer to ice-water bath, let cool, then squeeze beans from skins. Divide beans and vegetables among 8 plates. Sprinkle with mint and ricotta salata.
  • Make the dressing: Puree all the ingredients in a food processor until smooth. Drizzle over salads, and serve.

PEA, ASPARAGUS, AND FAVA BEAN SALAD



Pea, Asparagus, and Fava Bean Salad image

Provided by Melissa Hamilton

Categories     Salad     Bean     Cheese     Side     Easter     Bacon     Asparagus     Pea     Spring     Shallot     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 Servings

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
1 tablespoon finely grated Pecorino or Parmesan
1 tablespoon (or more) fresh lemon juice
Kosher salt, freshly ground pepper
2 cups fresh fava beans (from about 2 pounds pods) or frozen fava beans, thawed
2 bunches asparagus, trimmed, stalks peeled if thick
1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
1/2 cup vegetable oil
1 shallot, thinly sliced
4 slices bacon, cooked and crumbled

Steps:

  • Whisk olive oil, Pecorino, and 1 tablespoon lemon juice in a medium bowl to blend. Season with salt, pepper, and more lemon juice, if desired. Set dressing aside.
  • If using fresh fava beans, cook in a large saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water (do not cook frozen beans). Drain and peel; place in a large bowl.
  • Return water in saucepan to a boil; add asparagus and cook until just tender, about 4 minutes. Using tongs, transfer to colander in ice water.
  • If using fresh peas, return water in saucepan to a boil; add peas and cook until tender, about 3 minutes (do not cook frozen peas). Drain; transfer to colander in ice water. Drain vegetables. Add to bowl with fava beans.
  • Combine vegetable oil and shallot in a small saucepan over medium heat and cook, stirring occasionally, until shallot is golden brown and crisp, 10-12 minutes. Transfer shallot to a paper towel-lined plate.
  • Add dressing to bowl with vegetables, season with salt and pepper, and toss to coat. Transfer salad to a serving platter and top with shallot and bacon.
  • DO AHEAD: Dressing and vegetables can be prepared 1 day ahead. Cover separately and chill.

BROAD BEAN AND ASPARAGUS SALAD



Broad Bean and Asparagus Salad image

The simple salad is a showcase of spring's welcome first harvest. 689 kilojoules, 10g protein, 11g total fat, 5g carbs, 6g fibre, 244mg sodium - per serve

Provided by roobarb100

Time 15m

Yield Serves 8

Number Of Ingredients 9

1 bunch asparagus, trimmed
300g shelled broad beans
300g shelled peas
1 tbsp aged balsamic vinegar
1/4 cup (60m) extra virgin olive oil
1 handful of basil leaves
1 handful of mint leaves
1 handful of rocket
1 cup (80g) shaved parmesan cheese

Steps:

  • Blanch asparagus by droppping spears into boiling, salted water for 1 minute. Remove with tongs and refresh under cold running water.
  • Add broad beans to boiling water, cook for 2 minutes, drain and refresh. Remove and slip of skins.
  • Add peas to boiling water, cook for 2 minutes, drain and refresh under cold water and drain again.
  • Pat asparagus, broad beans and peas dry with paper towel and arrange on a serving platter.
  • Combine balsamic vinegar and olive oil in a jar. Season with salt and pepper and shage well.
  • Toss dressing over salad and mix through basil, mint and rocket. Top with parmesan cheese to serve.

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