Friday, May 21, 2010

Fava bean and egg salad

As a scientist I can't help myself but weigh fava beans before and after shelling them every time they cross my path. I had blogged about the experiment here already. And yesterday as usual I took my scale out. This time we had 3 pounds of pods, 1 pound 4 ounces of beans with skin and just under 14 ounces of beans once skinned (28% of the pods' weight). We had enough for 3 generous servings.

The following recipe is inspired by this one, from
  • 3 lbs fresh fava beans (in pods)
  • 2 sprigs thyme or savory
  • 3 brown eggs
  • 3 calçot onions (or green onions)
  • 2 to 3 oz (60 to 85 g) goat cheese*
  • 1 tbsp Banyuls vinegar (or sherry vinegar)
  • 2 tbsp olive oil
  • salt and pepper
  1. Boil the eggs for 10 minutes then plunge them in cold water.
  2. Remove the dark leaves and the outer skin of the onions and slice them thinly. Place them at the bottom of a salad bowl and cover with 1 tablespoon vinegar.
  3. Shell the fava beans. Boil them with thyme (or savory) in salted water for 5 minutes, then plunge them in cold water to stop the cooking. Pop the beans out of their pale green skin. Place them in the salad bowl.
  4. Peel and slice the eggs. Add them to the salad along with the cheese, shaved or diced depending on how hard it is.
  5. Season with salt, pepper and 2 tablespoons olive oil. Toss.
  6. Serve or refrigerate.
* I used a fresh California goat cheese rolled in herbs that I had handy. I think a hard goat or sheep cheese would work even better.


Guillaume said...

Ca doit être délicieux pour les journées chaudes de l'été.

marshlady said...

Yum, I love finding ways to use Fava's too.

Estelle said...

Guillaume, il ne reste plus qu'a ce que l'ete arrive ! Il fait anormalement froid et pluvieux cette annee... :-(

Estelle said...

Hi Carol, do you have any recipes to share?

Susan said...

This was yummy - earned rave reviews from our vegetarian guest this weekend. I was thinking next time of adding potatoes also, to make more of an egg/potato/fava salad. Scott also requested mayonnaise :o - I don't know about that!

Estelle said...

Hi Susan, glad you tried the recipe! I love the idea of adding potatoes (not sold on the mayo though!). What kind of goat cheese did you use?

Susan said...

Actually I didn't put goat cheese since you recommended something different. I used some pre-shredded parmesan, since I forgot to buy anything else, but Scott and I agreed that some small cubes of perhaps gouda or swiss would probably have been nicer.

Estelle said...

Oh! I meant a hard *goat* cheese (rather than a soft/fresh one)... Sorry for the confusion. Let me edit the post.

Rugs - Marly said...

your blog is too fine. Thanks for sharing this.