Charred fava bean salad with lemon and tarragon

Indulge in the exquisite flavors of charred fava beans combined with zesty lemon and aromatic tarragon in this tantalizing salad.

Ingredients:

• 1360g fresh fava beans, shelled (2 1/2 cups)
• 2 tablespoons extra-virgin olive oil
• 1 large garlic clove, thinly sliced
• 1 small jalapeño, seeded and minced
• Salt
• 2 tablespoons unsalted butter
• 1 medium shallot, minced
• 1/2 tablespoon fresh lemon juice
• 1 tablespoon finely diced Parmigiano-Reggiano cheese
• 1 tablespoon chopped tarragon

Instructions:

1. Fill a large bowl with ice water. Cook the fava beans in a saucepan of boiling salted water for 1 minute. Then, place them in the ice water, drain, and remove the skins.
2. Heat 1 tablespoon of olive oil in a small saucepan. Cook the garlic on low heat until it turns golden, which should take around 2 minutes. Add the jalapeño and cook for an additional minute. Season with salt.
3. In a large skillet, heat the remaining 1 tablespoon of olive oil until it shimmers. Add the fava beans and cook over high heat without stirring until they become slightly charred, which typically takes about 1 minute. Transfer the beans to a serving bowl and season with salt.
4. In the same skillet, melt the butter over high heat until it begins to brown, approximately 30 seconds. Add the shallot and cook on low heat until it becomes tender, around 3 minutes. Mix in the lemon juice and then remove the skillet from the heat.
5. Combine the garlic-jalapeño mixture and the warm shallot vinaigrette with the beans. Add the cheese and tarragon, toss thoroughly to coat. Season the salad with salt and serve.

Summary:

• Calories: 818 kcal
• Fat: 55 g
• Protein: 31 g
• Carbs: 70 g
• Potassium: 1391 mg
• Magnesium: 133 mg