Tuesday, December 30, 2014

Fava Beans w/ Olive Oil and Citrus

Sometimes all the right ingredients just land on a plate and they work together harmoniously.  That's what happened with this salad.  It was so tasty I had to jot down what I did and snap some pictures before I even ate my lunch! 

It's been said that a salad never tastes as good when you prepare it at home.  I really think this is only because we don't think about all the little details when we prepare a salad ourselves.  This salad has all sorts of flavors and textures that are sure to make you rethink your salad prepping skills.   Hope you like it as much as I did. 


1 cup cooked small fava beans (see note on fava beans, below)
2-3 tablespoons good quality extra virgin olive oil
1 tablespoon fresh lemon juice
2 -3 teaspoons lemon zest
fresh ground black pepper, to taste
sea salt, to taste
parmesan cheese "curls" made with a vegetable peeler
1/4 cup almond slices with rosemary and sea salt (recipe below)
2 clementines, pulled apart into wedges
arugula or baby spinach, to serve

1 - Toss fava beans, lemon juice, and 2 tablespoons of olive oil together.  Salt and pepper to taste. 

2 - Serve on plate with fresh arugula or spinach. 

3 - Top with parmesan curls, clementine slices and rosemary almond slices (recipe below).


Salad makes 4 nutritious servings.  Per serving:

nutrition facts

Almond Slices with Rosemary and Sea Salt

In a sauté pan over medium-low heat, stir 1/2 cup almonds with a 2" sprig of fresh rosemary and a pinch of sea salt.  To keep from burning, continue stirring for 5-6 minutes or until oils begin to release and the almonds and rosemary are fragrant.  Almonds should be lightly toasted.  Store in an airtight jar for one month.