Fava Bean and Cherry Salad
I first tasted fava beans a few days ago. I’m not sure how I managed to miss them until now, but I did. But now that I know how creamy they are, how fresh green and buttery in texture, I will be sure not to miss them again!
Preparing fava beans to be cooked is a two step process, one that I imagine would be most pleasant done with a group of friends sitting in rocking chairs out on the front porch (or here in Brooklyn, crowded together out on the front stoop).
First, you have to open up the pods and remove the beans. Next, you have to peel the thick skin from each bean. You can blanch them first if you like, but I didn’t, since they came off fairly easily without. It helps to have nails that can pierce the skin.
The flavor combination works well - it’s a great example of the adage, ‘Things that grow together, go together!’ This time of year, I become very brave, figuring that anything fresh and beautiful I find at the market will meld together with whatever else catches my eye. It tends to work out.
I don’t plan to bust out the grill until next weekend, but we have finally started eating dinner out in the backyard, at least. Dave pulls out the big photography lamp that we like to call ‘the sun’ and sets it up out back, running the power cord in through the window, to light our late night dinners in the summer.
The salad is simple:
Saute your fava beans in ramp butter, with some freshly ground black pepper, salt, and truffle salt to taste. When they are soft and creamy, stir in some sweet cherries, which you have previously halved and pitted. Mince some preserved lemon peel and stir that in, too.
This does involve a few ingredients you have to make in advance, but if you keep them always on hand, salads like this are quick and easy to create.
This is my entry for Vegetables, Beautiful Vegetables and Salad Stravaganza.
May 28th, 2007 at 6:44 am
Sounds wonderful !
I had to look for what ramps were (thanks Wikipedia !) and might have to adjust the recipe to meet the availability of my local market (somewhere in the suburb of Rome - Italy) but I shall try it for sure, while the fresh fava are still on offer.
Thanks.
Nathalie
May 28th, 2007 at 8:11 pm
Oh yum! That looks good.
So now I know fava beans are what we call broad beans in upside-down land. :-)
May 29th, 2007 at 8:16 pm
‘kay I’m not a bean fan. Ohh and I’m not a cherry fan. And, seriously, I’m not just saying this because I heart your blog or because you submitted it to our lil salad stravaganza.. I’m saying it because it’s true - it looks amazing! The colors are so vibrant! I’m guessing the ramp butter is a bit onion-y or garlic-y? And I love lemon on so many things.. I’d have to pass on the truffle salt, but I could do this salad! I felt confident of this fact so much this morning, that I stopped at the store after work and bought cherries and chickpeas (no fava beans in sight). Wish me luck! And thank you so much for submitting this salad. =)
xoxo
May 29th, 2007 at 9:02 pm
Going to market tomorrow to get a big ol bag of lemons to make your preserved lemon recipe! I’ve never done it before but it doesn’t sound that difficult…just need to be patient.
May 30th, 2007 at 2:32 am
hi danielle, this looks great. i’ve never had fava beans (known as broad beans on my side of the pond) with fruit but i think i need to try it! thanks for participating in vegetables, beautiful vegetables
June 5th, 2007 at 11:23 am
danielle, this looks amazing. I’ve never tried fava beans in a salad, but I think I need to try it now…
August 6th, 2007 at 1:26 pm
This is a wonderful picture! Love the plate and the colour of the beans contrasted with that of the cherries.