Go Back
Print
Fava Bean, Mint and Manchego Salad

Fava Bean, Mint and Manchego Salad

All the bright greens of springtime are here in this delightful fava bean salad.  Their vibrant green colour is accented by the lemon and chilli flake dressing, with fresh mint and basil rounding out the herby goodness.  Crunchy radishes and manchego cheese are the final notes to make this salad a meal

Course Salad
Cuisine North American
Keyword fava beans, little gems lettuce, manchego cheese
Prep Time 40 minutes
Servings 4

Ingredients

Salad

  • 2 cups fresh fava beans shelled, blanched and peeled, see Blog post for details
  • 3 small little gems lettuce (can be replaced with frisée or hearts of romaine or even butter lettuce
  • 1/2 cup torn fresh mint
  • 1/4 cup torn fresh basil
  • 1/4 cup coarsely chopped parsley
  • 1 tbsp fresh coarsely chopped dill
  • 2-3 radishes sliced thinly (the amount you use will depend on their size and your love of radishes)
  • 2 oz of Manchego cheese shaved (can be replaced with pecorino, parmesan, feta etc)

Dressing

  • 1 lemon zested and juiced (see directions below)
  • 1/2 cup olive oil
  • 1 garlic clove minced or finely grated
  • 1 tsp kosher salt
  • 1 tsp fresh cracked pepper
  • 1/2 tsp chilli flakes

Instructions

Dressing

  1. When zesting the lemon I like to use a bar zester which will give me the longer curls for a final garnish for the salad. Use about 1/2 the skin this way if you want. Use a regular zester for the rest of the skin, for the dressing.
  2. Combine all the ingredients of the dressing. Taste and re-season if necessary.
  3. If making ahead and storing in the fridge, remove the dressing to the counter for a good 30 minutes to let the olive oil warm up again.

Salad

  1. To blanche the fava beans: Place the shelled beans into a pot of boiling water. Blanche for one minute. Remove to an ice bath. Let cool and then slip off the skins by tearing the top seamed section and popping them out. Reserve.
  2. In a large bowl combine the beans with about 1 tbsp of the dressing. Toss well to coat the beans. You can do this about 20 minutes before serving the salad.
  3. Add the lettuce, herbs and most of the radishes. Add another 2 tbsp or so of the dressing. Toss to coat well. Taste a piece of the lettuce to see if there is enough dressing. Only add more if needed.
  4. Place into a serving bowl. Scatter the remaining radishes and shaved cheese all over. At this point you could drizzle a final 2 tsp of dressing over the top. Scatter the lemon zest curls if using.
  5. Serve.