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Blistered Fava Bean and Butter Lettuce Salad Fava Beans Blistered Fava Beans Fava Bean Salad Ingredients Blistered Fava Bean and Butter Lettuce Salad recipe Hi Guys! Teri and I spend last weekend in Aspen, eating our way through the Food & Wine Classic. It was pretty amazing: the food, the chefs, the weather….just perfect across the board….well except for a travel hiccup or two, but much more on that at another time! (If you guys are interested in checking out a few of our favorite bites from the past weekend, head on over to our instagram @spoonforkbacon)

Now that we’re back from stuffing our faces in Colorado, we’re trying to balance everything out by eating just a little lighter and healthier. So today we have a simple Blistered Fava Bean and Butter Lettuce Salad, with a citrus vinaigrette. I love this salad because it’s fresh and simple. Blistering the fava beans will create a lovely smoky flavor on the outside and a great creamy texture on the inside.

Aside from the fava beans, I really enjoy using this as my “base salad” recipe. If I’m not too hungry or am in the mood for something light, I’ll whip this salad up in about 10 minutes. So easy. Although if I’m in the mood for something a bit more substantial, I’ll still whip up this salad but also cook some yummy grains like quinoa or farro to add to the mix along with some crushed nuts like almonds or pistachios.

After gorging all weekend and not really walking/moving around as much as I had hoped for, except to get from one bite to the next, it’s nice to come home and sort of detox the weekend away with a clean and simple meal like this one. Enjoy! xx, Jenny

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Blistered Fava Bean and Butter Lettuce Salad
Serves 4

1 tablespoon extra virgin olive oil
10 fava bean pods, shelled (discarding empty pods)
2 oranges, peeled and cut into supremes
zest of 1 orange
2 ounces queso fresco, crumbled
1 head, butter lettuce
citrus vinaigrette:
2 tablespoons minced shallot
1 garlic clove, minced
2 tablespoons whole grain mustard
zest and juice of 1 medium orange
1 tablespoon fresh lemon juice
2/3 cup extra virgin olive oil
salt and pepper to taste

1. Toss oil and fava beans together in a small bowl and season with salt and pepper.
2. Heat a cast iron pan (or another heavy bottom skillet) over medium-high heat and add fava beans. Allow beans to blister, stirring occasionally, for 5 to 6 minutes. Remove from heat and set aside.
3. For vinaigrette: Place all ingredients, except oil, into a small bowl and whisk together. While whisking, begin to add oil in a slow and steady stream until fully incorporated. Season wit salt and pepper.
4. To assemble: Roughly tear lettuce into a bowl and top with blistered fava beans, orange supremes and queso fresco. Pour vinaigrette over salad and toss together. Top with grated orange zest and adjust seasoning with salt and pepper. Serve.


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  1. tara Not Specified Not Specified

    Uhhhhh so jealous you guys were at the Food & Wine Classic! I’ve wanted to go ever since I first watched Top Chef years ago!

    This salad looks delicious and I’ve been wanting to try fava beans. Perfect!

  2. Millie l Add A Little Not Specified Not Specified

    Looks amazing and perfect for summer!

  3. Meg Not Specified Not Specified

    I have such frustration with fava beans, you pay for soooooo much outside ‘stuff’ and then what you can actually eat is a fraction of the price you pay per pound. I have tried dried and canned (I don’t know what I was thinking with the canned) and just can’t figure out a way that these little suckers are ‘worth it’.

    • Jenny Park Not Specified Not Specified

      If you buy ‘younger/more tender’ Fava beans, you can actually roast and eat the pods. Just fyi :)

  4. sheryl loehr Not Specified Not Specified

    So glad to see recipe for fava beans. Got some frozen at trader’s joes & wanted to try them. Hope u have more recipes for lava beans. Thanks.