Heres a recipe for fun on a summer night. First make a trip to the farmers market and then invite over friends, open a bottle of wine and pile a few pounds of fresh fava beans in the middle of the table for shelling and good conversation.
Fava beans are a hearty addition to any summer time menu. Once prepared, their bright green flavour can be pureed to spread on toast, blended into a soup or tossed into a rustic Italian Panzanella Salad like this one.
Fresh Fava Panzanella
(adapted from Tartine Bread by Chad Robertson)
Ingredients:
1 red onion, cut into inch slices
cup red wine vinegar
4 1-inch thick slices day-old country sourdough bread, torn into 1 -inch chunks
2 tablespoons olive oil
Salt
4 pounds fava beans, shelled (yields about 4 cups)
1 bunch mint, stems removed
Grated zest and juice of 2 lemons
1 teaspoon sugar
1 cup olive oil
teaspoon salt
Method:
Preheat the oven to 400F.
Place the sliced onions in a bowl and pour in the vinegar. Add just enough water to cover the slices completely. Set aside for 30 minutes.
Toss the bread with olive oil and salt. Spread the chunks evenly on a baking sheet and bake until golden brown, about 15 minutes. To ensure they bake evenly, halfway through cooking redistribute the croutons on the pan.
Meanwhile, bring a pot of water to a boil. Fill a bowl with ice water and keep it nearby. Add the fava beans to the boiling water and cook for 1 minute. Drain and transfer to the ice water to cool. Peel the opaque outer layer from each bean.
In a serving bowl, combine the fava beans, croutons, and mint leaves. Remove the onions from the vinegar and add to the bowl.
To make the vinaigrette, stir together the lemon zest, juice, sugar and olive oil. Season to taste with salt. Pour the vinaigrette over the salad and toss. Let stand for 1 minute before serving.
Jenn Chic is a writer, photographer, baker, cook and the market manager for the Kitsilano and Kerrisdale Farmers Markets. EatLocal.org JennChicCooks.com
