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.