Fava Green, Grapefruit, and Flower Salad

Photo: Iain Bagwell; Styling: Kevin Crafts

Since the greens are eaten raw, be sure they're very tender.

Yield: Serves 4 to 6
Recipe from Sunset

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 107
  • Calories from fat: 42%
  • Protein: 2.8g
  • Fat: 5.1g
  • Saturated fat: 0.5g
  • Carbohydrate: 16g
  • Fiber: 1.1g
  • Sodium: 165mg
  • Cholesterol: 0.0mg

Ingredients

  • 2 pink grapefruit
  • 2 tablespoons roasted walnut oil or olive oil
  • 1 tablespoon minced shallot
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 2 qts. lightly packed fava greens* and tender sprigs
  • Edible flowers such as fava, borage, rosemary, mustard, or individual chive petals (optional)

Preparation

  1. 1. Zest 1/2 grapefruit, then cut off outer peel and membrane from both grapefruit. Cut fruit into thin rounds, saving juice.
  2. 2. Combine zest, juice, oil, shallot, salt, and pepper in a bowl and stir to blend. Toss fava greens and sprigs with dressing.
  3. 3. Spoon greens onto plates and tuck grapefruit into salads. If you like, scatter flowers on top.
  4. *Find at farmers' markets.
  5. Note: Nutritional analysis is per serving.
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