Lata uses Singing Brook cheese, an artisanal aged sheep's-milk cheese produced by Blackberry Farm in Tennessee. Order it at blackberryfarm.com, or use pecorino Romano. To best gauge the doneness of the beans, Lata removes the tough outer skins with a paring knife first, before blanching. This can be tricky for cooks new to favas, so instead we remove the skins after blanching, which makes the job a little easier. If fava beans aren't available, Lata recommends substituting English peas. Or use edamame, as we did.

Mika Lata
Recipe by Cooking Light April 2014

Gallery

Randy Mayor; Styling: Cindy Barr

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove shells from beans. Place beans in a large pot of boiling water; cook 20 seconds. Drain; rinse with cold water. Drain well. Remove and discard tough outer skins from beans.

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  • Combine juice, oil, pepper, and salt in a large bowl, stirring with a whisk. Add beans, fennel, and arugula; toss to coat. Place about 3/4 cup fennel mixture on each of 6 plates. Sprinkle evenly with radish, walnuts, and cheese.

Source

FIG and The Ordinary, Charleston, SC

Nutrition Facts

98 calories; fat 6.8g; saturated fat 2.3g; mono fat 1.3g; poly fat 2.5g; protein 4g; carbohydrates 6g; fiber 2g; cholesterol 8mg; iron 1mg; sodium 220mg; calcium 103mg.
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