Middle Eastern Fresh Fava Bean Salad
- 1# Fresh Fava beans
- 3Tbsp. olive oil
- 2Tbsp. fresh lemon juice
- 1/4teaspoon cracked black pepper
- 1 clove garlic, minced
- 1cup English cucumber, chopped
- 1cup tomato, chopped
- 3Tbsp. fresh parsley, minced
- Salt & Pepper to taste
- ½ cup crumbled feta cheese
- 2Tbsp. capers, drained
- Shell fresh fava beans (remove outer pods). You should have about 2 cups. In a medium saucepan cook shelled beans, uncovered, in enough boiling water to cover for 1 minute; drain. Transfer to cold water; drain. To remove outer skin, peel it back with your thumbnail and pop out the bean.
- In a medium saucepan cook beans, uncovered, in boiling water about 10 minutes or until tender; drain. Let cool.
- In a large bowl whisk together oil, lemon juice, salt, pepper, and garlic. Stir in cooled beans, cucumber, tomato, and parsley. Season to taste with additional salt and pepper. Divide bean mixture among 6 salad plates. Top each serving with feta cheese and capers.
Thai Crunch Salad with Peanut Dressing
For the Dressing:
- 1/4 cup creamy peanut butter
- 2Tbsp. rice vinegar
- 2Tbsp. fresh juice of 1 lime
- 3Tbsp. vegetable oil
- 1Tbsp. soy sauce
- 4Tbsp. honey
- 2 garlic cloves, roughly chopped
- 1-inch square piece fresh ginger, peeled and roughly chopped
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons fresh cilantro leaves
For the Salad:
- 4 cups chopped Napa cabbage or shredded cabbage of your choice
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced into bite-sized pieces
- 1 English cucumber, halved lengthwise, seeded and thinly sliced
- 1 cup cooked and shelled edamame
- 2 medium scallions, thinly sliced
- 1/2 cup loosely packed chopped fresh cilantro
- For the dressing, combine all the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.
- For the salad, combine all the ingredients in a large bowl and toss to mix. Apply dressing just before serving, as the dressing will make salad soggy if it sits too long.
Spring Fava Bean Fennel Salad
Yield: Serves 4
- 2-3 lbs. fresh fava beans yielding about 1 1/2 to 2 cups shelled beans
- 1 small bulb fennel, thinly sliced (mandolinworks well for this)
- 2 ounces Parmesan cheese, thinly sliced, (Use a vegetable peeler to shave the cheese)
- 10 fresh mint leaves, thinly sliced (chiffonade by stacking leaves and rolling them into a cigar shape, cut thin slices from the end)
- 2 green scallions, sliced
- olive oil
- 1 Lemon, juiced
- Salt, to taste
- Freshly ground black pepper
1 Fava beans need to be shelled twice, first before cooking to remove the outer pod, then after cooking, to remove the tough membrane around the bean. To remove the outer pod, work over a large bowl and squeeze the bean with your fingers, bending the pod so that when it snaps, the bean inside shoots out into the bowl. Remove all the beans from their pods.
2 Add the beans to 2 quarts of boiling, salted water. Simmer the beans for a few minutes, until just tender. Use a slotted spoon to remove the beans from the pan and plunge into a bowl of ice water to stop the cooking, and to shock the beans into a bright green color. Let the beans sit in the ice water for a minute or two, then drain them and remove the outer peel.
3 In a bowl combine the freshly peeled and cooked fava beans, the sliced fennel, and onions. Drizzle extra virgin olive oil over the mixture, sprinkle with salt and pepper, and toss to coat. Squeeze some lemon juice over the salad (about 2Tbsp), add the Parmesan and mint, and toss to mix. Garnish with fennel fronds and/or mint sprigs.
Green Bean Salad with Basil, Balsamic, and Parmesan Recipe
• 1 1/2 lbs. fresh locally grown trimmed green beans, cut to 2-inch pieces
• 1/2 cup finely chopped red onion
• 2 Tbsp. balsamic vinegar
• 4 Tbsp. olive oil
• 3/4 cup chopped fresh basil leaves
• 1 container freshly grated Parmesan cheese
• Freshly ground black pepper & salt to taste
1 Soak chopped onions in water: Place the chopped onions in a small bowl of water. This will
help take the edge off the onions. Let sit while you prepare the rest of the salad.
2 Blanch the green beans: Bring a large pot of salted water to a boil (2 Tbsp. salt for 2 quarts of
water). Add the green beans to the water and blanch only for about 2 minutes or so, until the
beans are just barely cooked through, but still crisp.
Fresh young beans should cook quickly. Older, tougher beans may take longer.
3 Shock in ice water: While the beans are cooking, prepare a large bowl of ice water. When the
beans are ready, use a slotted spoon to remove them from the boiling water to the ice water to
stop the cooking.
Drain the green beans and the red onions.
4 Toss with red onion, balsamic, Parmesan: Place the green beans, red onion, and chopped
basil in a large bowl. Sprinkle in the olive oil, toss to coat. Sprinkle in the balsamic and
Parmesan cheese. Toss to combine. Season to taste with salt and freshly ground black pepper.
Chill until ready to serve.
CHINESE CHICKEN CABBAGE SALAD
• 2lbs. Lightly seasoned roasted chicken breasts, I prefer with skin for added flavor.
• 1 whole Locally grown Asian cabbage, thinly sliced
• 1 c. carrots, julienned
• 1 bunch “Slippery Hill Farms” cilantro, roughly chopped
• 2 lemons, juiced
• ¼ c. red wine vinegar
• ¼ c. soy sauce
• 3 tsp. Local honey
• 1-inch piece of ginger, peeled and grated
• 1 tsp. salt
• ½ tsp. freshly ground black pepper
• ¾ c. olive oil
• ½ c. chopped cashews
1. In a small skillet, add the cashews and toast gently over low heat. Transfer to a cutting board to cool.
Chop into bite-sized pieces and set aside for garnish.
2. To make the vinaigrette, add the ingredients except for the oil in a bowl and whisk well to combine.
Slowly add the olive oil and continue whisking to emulsify.
3. Shred the cooked chicken breasts. I like to use a fork to make shredding a little easier
4. In a large bowl, add the cabbage, carrots, cilantro and chicken.
5. Add a small amount of vinaigrette and toss well. Taste the salad, and add more vinaigrette if desired.
6. Garnish with chopped cashews and sesame seeds.
* Use a mandolin to thinly slice/julienne your vegetables, for quicker convenience.
* If you make this in advance, reserve dressing the salad for right before service. Any longer and it will start to wilt.