Fennel-and-fava-bean salad
Indulge in the refreshing flavors of a fennel and fava bean salad. This vibrant dish combines crunchy fennel with tender fava beans for a unique and flavorful culinary experience.
Ingredients:
- 2 tablespoons honey
- 1 tablespoon lime juice
- 1 small garlic clove, minced
- 2 teaspoons pumpkin seed oil
- 2 teaspoons walnut oil
- 3 tablespoons olive oil
- 1810g fresh fava beans, shelled (3 cups)
- 1 tablespoon olive oil
- 1/2 cup pine nuts
- 1/2 cup shelled pistachios
- Kosher salt
- Freshly ground black pepper
- 2 lemons
- 5 medium fennel bulbs—trimmed, halved lengthwise, cored and very thinly sliced crosswise
- 1 medium jalapeño, seeded and minced
- Pinch of cayenne pepper
Instructions:
- Combine the honey, lime juice, garlic, pumpkin seed, walnut, and olive oils in an extra large bowl by whisking them together.
- Cook the fava beans in a large saucepan with boiling salted water until they are just tender, which should take about 3 to 5 minutes. After cooking, drain the beans and rinse them with cold water. Remove the skins by squeezing the favas and discard the skins.
- Heat olive oil in a medium frying pan until it shimmers. Then, add the pine nuts and pistachios and cook over medium heat. Shake the pan frequently until the nuts turn golden, which should take around 5 minutes. Season the nuts with salt and black pepper, then transfer them to paper towels to drain and cool down completely.
- Peel the lemons carefully using a very sharp knife, ensuring all the bitter white pith is removed. Slice the lemons thinly crosswise, remove any seeds, and finally cut the lemon slices into thin strips.
- Mix the lemon strips into the prepared dressing. Add the fava beans, fennel, jalapeño, cayenne, and toasted pine nuts and pistachios. Toss the salad well. Season with salt and black pepper, then toss again. Serve the salad immediately.
Summary:
- Calories: 652 kcal
- Fat: 59 g
- Protein: 0 g
- Carbs: 37 g
- Potassium: 49 mg
- Magnesium: 3 mg