Fava Bean, Parmesan, and Almond Salad

Name: Fava Bean, Parmesan, and Almond Salad
Ingredients: 1/2 cup whole almonds (about 3 ounces); 3 pounds fresh fava beans, shelled; 1/3 cup extra-virgin olive oil; 2 tablespoons fresh lemon juice; Coarse salt and freshly ground pepper; 2 ounces Parmesan or aged provolone cheese, cut into 1/2-inch chunks (about 1/2 cup); 2 tablespoons very thinly sliced fresh mint leaves; Crostini, for serving

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Servings: 3

Author : Martha Stewart

Ingredients

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1/2 cup whole almonds (about 3 ounces)3 pounds fresh fava beans, shelled1/3 cup extra-virgin olive oil2 tablespoons fresh lemon juiceCoarse salt and freshly ground pepper2 ounces Parmesan or aged provolone cheese, cut into 1/2-inch chunks (about 1/2 cup)2 tablespoons very thinly sliced fresh mint leavesCrostini, for serving

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Instructions

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Step 1

Preheat oven to Spread almonds on a rimmed baking sheet. Toast in oven until golden brown and fragrant, about 8 minutes. Let cool completely. Chop very coarsely; set aside.

Step 2

Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add fava beans, and cook 2 minutes. Using a slotted spoon, transfer to ice-water bath to stop the cooking. Squeeze beans from skins (you should have about 2 cups).

Step 3

Whisk oil, lemon juice, 1/2 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Add almonds, beans, cheese, and mint; toss. Season with salt and pepper. Serve immediately, or let stand at room temperature up to 1 hour. Salad can be refrigerated in an airtight container up to 1 day. Serve with Crostini.