Thank you Seth for this great salad recipe. The Fava bean is a very versatile food. This is a simple recipe to put together for you, family or any event. Enjoy this delicious, crisp, refreshing salad anytime.
Fresh Fava Bean, Lucque Olives and Wild Fennel Frond Salad
Yields: 6-8 portions
1 each Zest of Meyer Lemon
1 teaspoons Fresh Meyer Lemon Juice
6 each Anchovies, Minced
15 each Green Olives, Sliced (use Lucque for fish and Picholine for meat)
2 Tablespoons Wild Fennel Fronds or Fennel Fronds
1 each Garlic Clove, sliced thin
1 1/2 Teaspoons White Wine Vinegar
3/4 cups Olive Oil
3 cups Fava Beans, Blanched and Peeled
1/2 cup Roncal Cheese, grated (if using for meat)
Combine all the ingredients in a bowl, and toss gently. Serve room temperature. This salad is great with grilled or roasted fish and lamb.