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Gallery Fava Bean Salad with Roasted-Garlic Vinaigrette Credit: Eugenie Verdel Recipe Summary Servings: 4

Ingredients For the Vinaigrette 1 head garlic, 1/2 inch cut off top to reveal cloves 1 tablespoon extra-virgin olive oil 3 tablespoons red-wine vinegar 3/4 teaspoon coarse salt 1/4 teaspoon red-pepper flakes 3/4 cup (2 ounces) walnuts, toasted and chopped Freshly ground pepper, to taste For the Salad 1 pound shucked fresh fava beans (from 3 pounds pods; 3 1/2 cups) 2 cups fresh corn kernels (from 2 ears of corn) 1 medium cucumber, quartered lengthwise and thinly sliced 1/2 red onion, thinly sliced (1/2 cup) 2 tablespoons chopped fresh flat-leaf parsley 2 ounces feta cheese, crumbled

Cook’s Notes Fava beans are best in spring, when they are young and tender.

Gallery Fava Bean Salad with Roasted-Garlic Vinaigrette Credit: Eugenie Verdel

Recipe Summary Servings: 4

Fava Bean Salad with Roasted-Garlic Vinaigrette      Credit: Eugenie Verdel

Fava Bean Salad with Roasted-Garlic Vinaigrette

Credit: Eugenie Verdel

Fava Bean Salad with Roasted-Garlic Vinaigrette

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 1 head garlic, 1/2 inch cut off top to reveal cloves 1 tablespoon extra-virgin olive oil 3 tablespoons red-wine vinegar 3/4 teaspoon coarse salt 1/4 teaspoon red-pepper flakes 3/4 cup (2 ounces) walnuts, toasted and chopped Freshly ground pepper, to taste

  • 1 pound shucked fresh fava beans (from 3 pounds pods; 3 1/2 cups) 2 cups fresh corn kernels (from 2 ears of corn) 1 medium cucumber, quartered lengthwise and thinly sliced 1/2 red onion, thinly sliced (1/2 cup) 2 tablespoons chopped fresh flat-leaf parsley 2 ounces feta cheese, crumbled

Directions

Make the vinaigrette: Preheat oven to 350 degrees. Drizzle garlic with 1 teaspoon oil. Wrap in parchment, then in foil. Bake until soft, about 30 minutes. Squeeze garlic from skins. Mash until smooth.

Whisk together the remaining ingredients with 1 tablespoon of the roasted garlic and remaining 2 teaspoons oil.

Make the salad: Prepare an ice-water bath. Cook beans in a large pot of boiling water for 2 minutes. Using a slotted spoon, transfer beans to ice-water bath. Let cool completely, and remove with the slotted spoon. Cook corn in same pot for 1 minute, and drain in a colander. Peel thin shells off beans.

Toss cucumber, onion, parsley, feta, beans, and corn with the vinaigrette.

Cook’s Notes Fava beans are best in spring, when they are young and tender.

Cook’s Notes

Fava beans are best in spring, when they are young and tender.

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All Reviews for Fava Bean Salad with Roasted-Garlic Vinaigrette

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Fava Bean Salad with Roasted-Garlic Vinaigrette

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest