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Recipe Thursday-Fava Beans and Carrot Salad with Ricotta

Posted on July 7th, 2016 | Posted in Recipes, Salad, Side Dish

Fava Beans-

I must confess that I have never cooked with fava beans before so I was excited to have some on hand! They are definitely a labor of love to prepare as you first take them from their pods and then blanch them quickly and shell them from one more additional covering. This dish used simple Italian cooking technique of a few ingredients and pure flavors. Perfect for a warm Summer night!

Yield 2 Servings
1 1/2 pounds (700g) fresh fava bean pods (available seasonally)
Kosher salt (CQS030 12/3#, Diamond Crystal)
2 small carrots (about 4 ounces; 115g), with a small handful of their tenderest greens if available (02015, 5#)
2 tablespoons (30ml) extra-virgin olive oil, plus more for drizzling (992059, 4/3ltr)
1 tablespoon (15ml) fresh juice from 1 lemon, plus a large pinch of grated zest (00531, 12CT)
1 small shallot (about 1 ounce; 30g), thinly sliced (01016, 4/5#)
Freshly ground black pepper (CQp071, QT)
6 ounces (170g) high-quality ricotta cheese (HPH203, 6/3#, Maggio)
4 slices hearty toast (55025, 24/19OZ, Rich’s)

Open up fava bean pods and remove individual beans. Discard pods. Bring a medium pot of salted water to a boil and prepare an ice bath. Add fava beans to pot and cook until crisp-tender, about 1 minute. Transfer fava beans to ice bath and allow to chill for 1 minute. Carefully peel off and discard the outer skin from each bean.

Scrub carrots under cold running water. Rinse greens (if using). Using a sharp knife, a vegetable peeler, or a mandoline, very thinly slice carrots on a strong bias. Transfer carrot slices to ice bath and set aside.

In a large bowl, whisk together olive oil, lemon juice and lemon zest. Add fava beans and shallot. Carefully dry carrots and greens (if using) and add to bowl. Toss to combine and season to taste with salt and pepper.

Spread ricotta over the bottom of a serving plate and top with dressed vegetables. Serve with toast. Drizzle with more olive oil just before serving, if desired.

Recipe from SeriousEats.com

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