1 pound fresh fava beans (3-1/4 cups)
3 tablespoons olive oil
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
1 clove garlic, minced
1 cup chopped cucumber
1 cup chopped tomato
3 tablespoons snipped fresh parsley
Salt and Pepper
1/2 cup crumbled feta cheese
2 tablespoons capers, drained
*1-2 tablespoon garlic scape, minced
Shell fresh fava beans (remove outer pods). You should have about 2 cups. In a medium saucepan cook shelled beans, uncovered, in enough boiling water to cover for 1 minute; drain. Transfer to cold water; drain. To remove outer skin, peel it back with your thumbnail and pop out the bean.
In a medium saucepan cook beans, uncovered, in boiling water about 10 minutes or until tender; drain. Let cool.
In a large bowl whisk together oil, lemon juice, salt, pepper, and garlic. Stir in cooled beans, cucumber, tomato, and parsley. Season to taste with additional salt and pepper. Divide bean mixture among 6 salad plates. Top each serving with feta cheese, capers, and minced garlic scape.
*I have never had fresh fava beans but thanks to Hancock Shaker CSA I was able to make a fresh salad. Middle Eastern inspired salad… who would have guess I didn’t have to leave the comforts of my home to taste a fresh salad from middle east?! I added minced garlic scape to add another crunch and flavor. enJOY!!!
Source: Better Homes and Gardens