Ingredients
-
1 lb/455 g fava/ Broad Beans
-
¼ cup/60 ml extra-virgin Olive Oil
-
1 tbsp Sherry Vinegar
-
1 tsp Balsamic vinegar
-
½ tsp Salt
-
¼ tsp freshly ground Black Pepper
-
1 small head butter Boston Lettuce
-
4-oz/115-g piece Manchego Cheese
Directions
We grow favas between the vineyard rows to fix nitrogen in the soil, with the added benefit of good eating! Fava beans are so easy to grow, and they come up like sentries in the springtime, with tall, leafy stalks and white flowers. They’ll do wonders for your garden soil, too, without the need for chemical fertilizers.
This is a beautiful spring salad, all pale greens and whites. The chartreuse favas stand out like little jewels against the creamy color of Manchego curls. And after all, those bitter and leathery winter greens, it’s lovely to have delicate lettuce again.
Steps
|
1
Done
|
Remove the beans from their pods. In a medium saucepan of boiling water, blanch the beans for 2 to 3 minutes. Drain and plunge into an ice bath. Pinch and remove the skins of the beans. |
|
2
Done
|
In a small bowl, combine the oil and the vinegars; whisk to blend. Whisk in the salt and pepper. |
|
3
Done
|
In a salad bowl, toss the lettuce leaves and beans with the vinaigrette and divide among 6 salad plates. Using a vegetable peeler, cut 3 to 4 thin curls of the cheese and place on each salad. Serve. |
