This Fava Bean Salata is a delightful twist on traditional Greek salads, featuring the earthy richness of cooked fava beans. The dish combines tender beans with crisp vegetables and a zesty lemon-olive oil dressing, creating a harmonious balance of textures and flavors. Perfect for light lunches or as a refreshing side dish, it brings a burst of freshness to any meal. The simplicity of its ingredients allows the natural tastes to shine through, making it an ideal choice for health-conscious cooks. Serve it at picnics, family gatherings, or enjoy it as a satisfying vegetarian option that showcases the beauty of seasonal produce.
Fava Bean Salata
Description
This Fava Bean Salata is a delightful twist on traditional Greek salads, featuring the earthy richness of cooked fava beans. The dish combines tender beans with crisp vegetables and a zesty lemon-olive oil dressing, creating a harmonious balance of textures and flavors. Perfect for light lunches or as a refreshing side dish, it brings a burst of freshness to any meal. The simplicity of its ingredients allows the natural tastes to shine through, making it an ideal choice for health-conscious cooks. Serve it at picnics, family gatherings, or enjoy it as a satisfying vegetarian option that showcases the beauty of seasonal produce.Ingredients
Directions
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Soak the dried fava beans in water overnight.
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Drain the soaked beans and place them in a large saucepan with enough cold water to cover.
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Bring the water to a boil, then drain and rinse the beans.
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Return the beans to the cleaned saucepan and add fresh cold water to cover by 3 inches.
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Bring to a boil, reduce heat, cover, and simmer for 25 to 30 minutes until the beans are soft.
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Drain the beans, reserving 1/2 cup of the cooking liquid.
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Remove the skins from the fava beans using your fingers.
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Spread the peeled beans between layers of paper towels to dry.
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Heat 2 tablespoons of olive oil in a large heavy skillet over medium-low heat.
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Sauté the finely chopped onion, garlic, carrot, celery, and crumbled bay leaf for 15 to 20 minutes until dark golden brown, stirring occasionally.
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Transfer the sautéed mixture to a food processor or blender and add the soaked bread.
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With the machine running, add about two-thirds of the lemon juice and 2 tablespoons of olive oil, processing until thick and smooth.
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Add a few tablespoons of water if the puree is too thick.
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Season with salt, pepper, additional olive oil, and/or lemon juice to taste.
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Serve on a platter, sprinkled with remaining parsley, olive oil, and paprika.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 645.3kcal
- % Daily Value *
- Total Fat 72.9g113%
- Saturated Fat 45.9g230%
- Cholesterol 193.5mg65%
- Sodium 578.7mg25%
- Total Carbohydrate 0.1g1%
- Dietary Fiber 0.0g0%
- Sugars 0.1g
- Protein 0.8g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
