Fava Bean Salad with Fennel and Radish
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.
Recipe by Cooking Light April 2014
Gallery
Credit:
Randy Mayor; Styling: Cindy Barr
Recipe Summary
Ingredients
Directions
Source
FIG and The Ordinary, Charleston, SC
Nutrition Facts
Per Serving:
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.