FAVA BEAN, PARMESAN, AND ALMOND SALAD
Bright fava beans bring fresh flavor and velvety texture to a simple salad of toasted almonds, mint, and Parmesan cheese. Spoon it atop crostini, or serve the crisp toasts alongside.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 3 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 375. 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.
- 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).
- 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.
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