Fava Bean, Asparagus and Arugula Salad

Submitted by Kannwilson

"I make this with cooked, shelled edamame (soybeans) that I get at the super Wal-Mart. It's already cooked and just has to be added to the asparagus, not blanched first. I also don't divide the salad. I just put it on a platter as listed in the directions."

 

• Ready In: 18mins
• Ingredients: 6
• Serves: 4

ingredients

• 1⁄2 lb asparagus, trimmed
• 2 cups shelled fresh fava beans or 2 cups fresh shelled soybeans
• 2 tablespoons extra virgin olive oil
• 1⁄4 lb arugula, coarse stems discarded
• 1⁄2 lb pecorino romano cheese
• 2 teaspoons balsamic vinegar

directions

1. Cut asparagus stalk on a long diagonal into 1/8 inch slices, leaving 1 inch long tips.
2. Blanch asparagus tips only, not stalks, for 2 minutes.
3. Immediately transfer to ice water with a slotted spoon to stop cooking.
4. Return water to a boil and blanch fava beans for 1 minute.
5. Transfer to ice water to stop cooking.
6. Drain asparagus tips and gently peel skins from fava beans.
7. Toss beans and asparagus, tips and stalks, in a bowl with 1 tbsp oil and salt and pepper to taste.
8. Divide among 4 plates.
9. Toss arugula with remaining oil and salt and pepper to taste.
10. Mound on top of vegetables.
11. Shave thin slices of cheese over salad and drizzle with vinegar.

Reviews

[StickyToffee]

A different and refreshing green salad. I blanched the asparagus because it was too fibrous and substituted parmesan for the romano. I also bought precooked fava beans.

 

[Penny Stettinius]

Kann, This was such a different tasting salad. We liked it but added more Parmesan, salt and freshly ground pepper. We grow arugula so we're always looking for new recipes for it.Thanks!