Fava Bean And Salt Cod Salad Food

FAVA BEAN SALAD WITH LEMON VINAIGRETTE AND SHAVED MANCHEGO CHEESE

Steps:

• Fill a bowl with ice and water. Bring a large pot of salted water to a boil. Add the fava beans and cook until just tender, 3 to 4 minutes. Drain and shock in ice water. Drain again and remove outer skins. Place the beans in a medium serving bowl. In a small bowl, combine the lemon juice, garlic and olive oil and whisk until blended. Season with salt and pepper to taste. Pour the mixture over the beans and mix well. Add the cheese, sprinkle with the parsley and serve.

FRESH FAVA BEAN SALAD

Steps:

• 1. Rinse Fava Beans and place in a large bowl
• 2. Chop Onion, Garlic, Cilantro, Tomatoes, Chili, and Celery and place in bowl.
• 3. Add Salt, Black Pepper, Vinegar, Oil.
• 4. Mix and Serve.

FAVA BEAN AND CABBAGE SALAD

Steps:

• Mix together beans and chopped vegetables.
• season with pepper and garlic salt.
• add vinegar and oil.
• mix together well.
• Let marinate for minimum of 2 hours.

FAVA BEAN SALAD WITH JAMON AND FRESH MINT

Steps:

• Boil the fava beans until just tender, 2-3 minutes.
• Drain, rinse, and peel (skip the peeling if using edamame).
• In a serving bowl, combine the beans, escarole, ham, mint, and shallots. Season to taste with salt and pepper.
• In a small bowl, combine the remaining ingredients and whisk to form a dressing.
• Add the dressing to the salad, and toss to combine.
• Taste, and add more salt or pepper if needed.
• Serve at once.

FAVA BEAN SALAD

Steps:

• Preheat oven to 350 degrees. Spread almonds on a small baking sheet. Bake until golden brown and fragrant, about 8 minutes. Let stand until cool. Very coarsely chop; set aside.
• Heat broiler. Arrange bread on baking sheet. Brush lightly with oil, and sprinkle with salt and pepper. Broil until just beginning to brown on the edges, about 1 minute per side. Remove from broiler; set aside.
• Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add fava beans, and blanch for 2 minutes. Use a slotted spoon to transfer to ice bath until cool. Pop out of skin.
• In a medium bowl, combine olive oil, lemon juice, salt, and pepper to taste. Add almonds, fava beans, cheese, and mint. Stir to combine. Taste, and adjust for seasoning.
• Place a pile of fennel on each of four plates, top with one quarter of the fava-bean salad. Serve with 3 slices of toast.

MISO-MARINATED COD WITH FAVA BEANS

Steps:

• Stir together miso, ginger, cilantro and 1 tbsp shallot in a bowl. Coat each fillet with mixture; cover and refrigerate 6 hours. Bring fava beans, broth, 1/2 cup shallots and thyme to a boil in a medium saucepan. Lower heat; simmer until beans are very tender, about 10 minutes. (If using peas, simmer 5 minutes.) Drain excess broth, leaving just enough to cover beans. Stir in butter; season with salt and pepper. Remove cod from marinade. Heat oil in a large nonstick skillet. Cook cod until well browned and firm, turning once, about 4 minutes per side. Using a slotted spoon, divide fava beans among 4 plates; top with cod. Serve immediately.