Best 2 Fava Bean Salad With Lemon Vinaigrette And Shaved Manchego Cheese Recipes

**Fava Bean Salad with Lemon Vinaigrette and Shaved Manchego Cheese: A Delightful Summer Treat**

Brighten up your summer meals with this vibrant and refreshing Fava Bean Salad, a delightful symphony of flavors and textures. Featuring tender fava beans, crisp radishes, sweet grape tomatoes, and crunchy cucumbers, this salad is a burst of freshness in every bite. Tossed in a zesty lemon vinaigrette, the salad gains a tangy and aromatic dimension that perfectly complements the natural sweetness of the vegetables. Shaved Manchego cheese adds a nutty and slightly salty touch, creating a harmonious balance of flavors. This salad is not only a feast for the taste buds but also a feast for the eyes, with its colorful medley of ingredients. Whether served as a light lunch, a vibrant side dish, or a delightful addition to a potluck, this Fava Bean Salad is sure to impress with its simplicity and deliciousness.

Here are our top 2 tried and tested recipes!

FAVA BEAN AND ASPARAGUS SALAD

Fava Bean and Asparagus Salad image

Thick-stemmed asparagus is best for this flavorful, intensely green salad; thin asparagus would be a bit wimpy. I weighed the asparagus after breaking off the ends. If you want to make this into a more substantial main dish salad, you can add a can of chickpeas to the mix.

Provided by Martha Rose Shulman

Categories salads and dressings

Time 45m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

2 pounds fava beans, shelled and skinned
1 pound trimmed asparagus, preferably fat spears
2 tablespoons chopped fresh mint, dill or tarragon
2 tablespoons minced chives
1 to 2 teaspoons lemon zest (to taste)
1 tablespoon fresh lemon juice
2 tablespoons red or white wine vinegar or sherry vinegar
Salt to taste
1 small garlic clove, minced or puréed, or 2 tablespoons minced shallots
3 tablespoons extra virgin olive oil
2 tablespoons low-fat plain yogurt
1 ounce Parmesan, shaved
1 15-ounce can chickpeas, drained and rinsed

Steps:

Blanch and skin the fava beans and place them in a bowl. Use the blanching water to blanch the asparagus, or steam the asparagus if you prefer. If blanching, bring the water in the pot to a boil, salt generously and add the asparagus spears. Blanch 1 to 4 minutes, depending on how thick the asparagus is; fat spears (recommended) will take up to 4 minutes, but thin ones are ready in 1 minute. You can steam the asparagus over 1 inch boiling water for the same amount of time if you prefer. Transfer the lightly cooked asparagus to a bowl of cold water, then drain and dry on paper towels. Cut into 1-inch lengths. Add to the bowl with the fava beans. Add the herbs, and the chickpeas if using.
Combine the lemon zest and juice, vinegar, garlic or shallots, and salt to taste in a bowl. Whisk in the oil and yogurt. Toss with the favas and asparagus. Add the shaved Parmesan, toss again and serve, or allow to marinate for 30 minutes, then serve.

Nutrition Facts : @context http, Calories 507, UnsaturatedFat 12 grams, Carbohydrate 72 grams, Fat 17 grams, Fiber 27 grams, Protein 31 grams, SaturatedFat 3 grams, Sodium 1168 milligrams, Sugar 29 grams

FAVA BEAN SALAD

Fava Bean Salad image

Each of this dish's main ingredients is delicious when eaten all by itself. But together, accented by lemon, mint, and almonds, they make an especially memorable and satisfying salad.This recipe was featured on Martha Stewart Living Television.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 9

Ingredients

1/2 cup whole almonds
12 1/3-inch-thick slices French bread
1/4 cup extra-virgin olive oil, plus more for toast
Coarse salt and freshly ground pepper
3 pounds fresh fava beans, shelled
2 tablespoons freshly squeezed lemon juice
2 ounces Parmesan cheese, cut into small chunks (1/2 cup)
2 tablespoons finely shredded fresh mint
1 small head fennel, very thinly sliced, then coarsely chopped

Steps:

Preheat oven to 350 degrees. Spread almonds on a small baking sheet. Bake until golden brown and fragrant, about 8 minutes. Let stand until cool. Very coarsely chop; set aside.
Heat broiler. Arrange bread on baking sheet. Brush lightly with oil, and sprinkle with salt and pepper. Broil until just beginning to brown on the edges, about 1 minute per side. Remove from broiler; set aside.
Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add fava beans, and blanch for 2 minutes. Use a slotted spoon to transfer to ice bath until cool. Pop out of skin.
In a medium bowl, combine olive oil, lemon juice, salt, and pepper to taste. Add almonds, fava beans, cheese, and mint. Stir to combine. Taste, and adjust for seasoning.
Place a pile of fennel on each of four plates, top with one quarter of the fava-bean salad. Serve with 3 slices of toast.

Tips:

To save time, use frozen fava beans instead of fresh. Just thaw them before using.
If you don't have Manchego cheese, you can substitute another hard cheese, such as Parmesan or Pecorino Romano.
For a more flavorful salad, use roasted fava beans. To roast fava beans, toss them with olive oil, salt, and pepper, and then roast them in a 400 degree Fahrenheit oven for 20-25 minutes, or until they are browned and crispy.
To make the salad ahead of time, prepare the fava beans and dressing up to 2 days in advance. Store the fava beans and dressing separately in airtight containers in the refrigerator.
When you're ready to serve the salad, simply combine the fava beans, dressing, and Manchego cheese.

Conclusion:

Fava bean salad with lemon vinaigrette and shaved Manchego cheese is a refreshing and flavorful salad that's perfect for a summer lunch or dinner. The fava beans are tender and slightly sweet, the lemon vinaigrette is tangy and bright, and the Manchego cheese adds a salty and nutty flavor. This salad is also a good source of protein and fiber.