Fava Bean Salad with Shallots and Mint
Yield: 4 side servings

Fresh mint and the crunch of toasted walnuts enhance the sweet flavor of favas in this Mediterranean-inspired dish. Perfect for a light lunch or any springtime party or potluck. If there is no labor of love for you in hulling and skinning the favas, they can be replaced with 1 1/2 pounds pre-hulled favas or green beans.

Dressing
3 shallots, minced
2 tablespoons white wine vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons walnut oil
3 tablespoons olive oil

Salad
2 1/2 pounds fresh favas beans (in pods)
1/2 cup walnuts, toasted and chopped
1/2 cup coarsely chopped fresh mint leaves

Whisk the shallots, vinegar, salt and pepper in a small bowl. Slowly add the oils in a thin stream, whisking vigorously.

Remove the beans from their pods, leaving the skins intact. Place the beans in a large saute pan with just enough water to cover the beans. Simmer until the beans are tender, about 15 minutes, adding more water if needed.

Have ready a large bowl of very cold water. Plunge the beans into the water for a few seconds, and slip the skins from the beans.

Place the beans into a large bowl with the walnuts and mint. Pour the dressing over the beans and gently toss. Cover and let sit at least 30 minutes to allow the flavors to develop. Serve room temperature or chilled.

©2006 Copyright Alison Anton - All rights reserved.