If fava beans are still around in your area like they are here, then this is the perfect "non-recipe" for a long holiday weekend. Serve it as a side dish with anything or leave it in the refrigerator so the flavors can marry as you snack on it throughout the day.
I have written about vanquishing my strange dread of shelling fava beans. Remember? All you have to do is take them out of their pods, boil for a minute or two, dunk them in ice, and slip off the skins. It will keep your fingers busy for a few minutes, hopefully while you are enjoying some lovely weather on your porch, patio or front stoop.
You could always put your freshly shelled favas in a dish like my Fava Bean Risotto with Pancetta and Mushrooms, but why would you spend the last weekend of the summer standing by the stove. Save that recipe for later, and toss together this simple salad instead.
Fava Bean Salad
These quantities are just suggestions if you have a pound to a pound and a half of fava beans (weighed when still in the pod). Do this recipe according to your taste.
In a bowl, combine shelled fava beans and half of a red onion, sliced as thinly as possible. Drizzle with extra virgin olive oil and juice of half a lemon, more or less. Be conservative with the lemon juice--you can always add more after you taste. Sprinkle with freshly ground black pepper and coarse salt (if you have "good" salt, like fleur de sel or any nice sea salt, now would be the time to use it). Toss the salad. Add a small handful of chopped fresh parsley and toss again. A bit of fresh mint would be great if you have it. A little basil wouldn't hurt either. Enjoy the weekend!
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