Fava Beans With Seven Salads

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Servings: 4 servings Difficulty: Advanced
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A vibrant Italian platter featuring creamy fava bean puree surrounded by seven distinct fresh salads.
Fava Beans With Seven Salads recipe image
Fava Beans With Seven Salads recipe image
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Fava Beans With Seven Salads

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 234.9
Dietary:
V Vegan

Description

This elegant Italian-inspired dish transforms humble dried fava beans into a creamy, earthy puree that serves as the centerpiece for a spectacular seven-salad platter. The beans are simmered until tender and mashed to perfection, providing a rich base that contrasts beautifully with the crisp, fresh toppings. Surrounding the puree are seven distinct piles of ingredients: wilted bitter greens, briny black olives, sharp red onion rings, peppery arugula, tangy pepperoncini, juicy vine-ripened tomatoes, and crunchy radishes. Each component offers a unique texture and flavor profile, from the bitter kick of dandelion greens to the sweet burst of fresh tomatoes. This dish is perfect for summer lunches, potlucks, or as a sophisticated side dish for grilled meats. It celebrates the beauty of fresh, seasonal produce arranged with rustic charm.

Ingredients

Directions

  1. Place dried fava beans in a large bowl and cover with cold water.
  2. Soak the beans in a cool place or refrigerator for at least 4 hours, or overnight.
  3. Drain and rinse the soaked beans thoroughly.
  4. Transfer beans to a large pot and add fresh water to cover by 1 inch.
  5. Bring to a boil, then reduce heat to low and simmer uncovered.
  6. Cook until beans are very soft and liquid has been absorbed, about 1 hour.
  7. Stir occasionally toward the end of cooking to prevent sticking.
  8. Mash the cooked beans into a smooth puree using a potato masher or fork.
  9. Season the bean puree with salt and olive oil to taste.
  10. In a separate large pot, combine spinach, dandelion greens (or broccoli rabe), and 2 tablespoons of water.
  11. Cover and cook over medium-high heat until wilted and tender, about 3 minutes.
  12. Transfer cooked greens to a colander and press out excess liquid.
  13. Spoon the warm fava bean puree into the center of a warmed serving platter.
  14. Arrange the cooked greens, olives, red onion rings, arugula, pepperoncini, tomatoes, and radishes in seven separate piles around the bean puree.
  15. Serve immediately while the bean puree is still warm.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 234.9kcal
% Daily Value *
Total Fat 9.5g15%
Saturated Fat 1.2g6%
Cholesterol 0.0mg0%
Sodium 976mg41%
Total Carbohydrate 37.8g13%
Dietary Fiber 15.7g63%
Sugars 8.5g
Protein 11.4g23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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