Ingredients with Measurements:
- 1 pound fresh fava beans, shelled
- 1 pound asparagus, trimmed and cut into 2-inch pieces
- 1/4 cup extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh mint leaves
- 1/4 cup crumbled feta cheese
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
- Slotted spoon
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the fava beans and cook for 2-3 minutes, or until tender. Use a slotted spoon to transfer the beans to a bowl of ice water to cool. Drain and remove the outer skins from the beans.
2. In the same pot of boiling water, blanch the asparagus for 2-3 minutes, or until tender-crisp. Transfer the asparagus to the ice water to cool. Drain and pat dry.
3. In a mixing bowl, whisk together the olive oil, lemon juice, garlic, salt, and black pepper.
4. Add the fava beans, asparagus, and mint to the bowl and toss to coat with the dressing.
5. Sprinkle the feta cheese over the top of the salad and serve.
- Time:
Preparation time: 20 minutes
- Cooking time: 5-6 minutes
Temperature:
- Serve at room temperature or chilled.
Serving size:
- This recipe serves 4.
Nutritional information:
- Calories: 220
- Fat: 17g
- Carbohydrates: 12g
- Protein: 7g
- Fiber: 6g
- Sugar: 3g
- Sodium: 290mg
Substitutions for ingredients:
- You can substitute fresh peas or edamame for the fava beans.
- You can substitute crumbled goat cheese or blue cheese for the feta cheese.
Variations:
- Add sliced cherry tomatoes or diced cucumber to the salad.
- Top the salad with toasted pine nuts or chopped walnuts.
- Use a different herb, such as basil or parsley, instead of mint.
Tips and tricks:
- To save time, you can use frozen fava beans and asparagus instead of fresh.
- Make sure to remove the outer skins from the fava beans, as they can be tough and bitter.
- If you don't have a whisk, you can shake the dressing ingredients together in a jar with a tight-fitting lid.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold or at room temperature and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional fresh herbs or lemon wedges.
Garnishes:
- Fresh herbs, such as mint or parsley
- Lemon wedges
- Toasted nuts, such as pine nuts or chopped walnuts
Pairings:
- This salad pairs well with grilled chicken or fish.
- Serve with a crusty baguette or garlic bread.
Suggested side dishes:
- Roasted potatoes
- Grilled vegetables
- Quinoa or rice pilaf
Troubleshooting advice:
- If the fava beans are tough or bitter, they may not have been cooked long enough or the outer skins were not removed.
Food safety advice:
- Make sure to wash the asparagus and fava beans thoroughly before cooking.
- Store any leftovers in the refrigerator and discard after 3 days.
Food history:
- Fava beans have been cultivated for thousands of years and are a staple in Mediterranean and Middle Eastern cuisine.
Flavor profiles:
- This salad is fresh and bright, with a combination of earthy fava beans, tender-crisp asparagus, tangy feta cheese, and a zesty lemon dressing.
Serving suggestions:
- Serve this salad as a light lunch or dinner, or as a side dish for a summer barbecue or picnic.
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