Warm Fava Bean Pea Salad Recipes

WARM FAVA BEAN & PEA SALAD

Steps:

• For fresh fava beans, add beans to a large pot of boiling water; return to a boil. Cook, uncovered, until tender, 4-5 minutes. Using a strainer, remove beans to a bowl of ice water to cool. Drain cooled beans; squeeze gently to remove skins. (If using frozen fava beans, prepare according to package directions.), For fresh peas, add peas to boiling water; return to a boil. Cook, uncovered, just until tender, 2-4 minutes. Drain well; place in a large bowl. (If using frozen peas, cook according to package directions.), In a large skillet, heat 1 tablespoon oil over medium heat. Add pancetta; cook and stir until crisp, about 5 minutes. Drain on paper towels, reserving drippings., In same pan, heat remaining oil and reserved drippings over medium heat. Add shallots; cook and stir until tender and lightly browned, 5-6 minutes. Stir in fava beans and heat through. Add to peas; stir in salt, pepper and pancetta. Serve warm.

PEA AND FAVA SALAD

Steps:

• Put the minced shallot in a ramekin with the white wine vinegar, and set aside.
• Cook the asparagus in a pot of boiling salted water until tender. Lift them out with a spider, drain, and immediately plunge into ice water to cool completely, and drain. Blanch the fava beans for 1 minute in the same boiling water, drain, plunge into ice water, drain, and peel.
• Heat a thread of olive oil in a frying pan, and cook the bacon until crisp. Add the peas and favas, pour over the stock, bring to a boil, and cook until just tender, about 2 minutes. Add the asparagus to warm through. Drain the shallot and add it, discarding the vinegar. Add the olive oil, balsamic vinegar, lemon juice, salt, and pepper. Taste and adjust the seasonings. Stir through the tarragon, mint and chives, and serve.

FAVA BEAN AND PEA SALAD WITH POPPY SEED DRESSING

Steps:

• If using fresh fava beans, cook in a medium saucepan of boiling salted water until tender, about 4 minutes. Using a sieve, transfer to a colander set in a bowl of ice water. Drain well and peel; place in a medium bowl. (If using frozen fava beans, cook 2 minutes; do not peel.)
• Return water in saucepan to a boil; add peas and cook until tender, about 2 minutes. Drain; transfer to colander in ice water. Drain and add to bowl with fava beans. (If using frozen peas, cook 30 seconds.)
• Whisk sour cream, goat cheese, buttermilk, and lemon juice in a medium bowl, thinning with more buttermilk as needed, until pourable; season with salt and pepper. Arrange lettuce and pea shoots on a platter, top with fava beans and peas, drizzle with dressing, and sprinkle with poppy seeds.
• Do Ahead: Fava beans and peas can be cooked 1 day ahead. Cover and chill.

FAVA BEAN SALAD

Steps:

• Toss all ingredients and marinate overnight at room temperature or for 2 days in the refrigerator

PEA, ASPARAGUS, AND FAVA BEAN SALAD

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.

EASY FAVA BEAN SALAD

Steps:

• Mash fava beans in a bowl using the back of a spoon or pestle. Add onion, tomato, lemon juice, parsley, olive oil, salt, and garlic; mix well.