Fava Bean, Red Onion & Capers Recipe

Name: Georges Mediterraneans Fava Bean, Red Onion & Capers Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 cups shelled fresh fava beans (or frozen, thawed); 0.5 cup red onion; 2 tbsp capers (drained); 3 tbsp extra-virgin olive oil; 2 tbsp fresh lemon juice; 1 tsp lemon zest; 2 tbsp fresh flat-leaf parsley (finely chopped); 1 tbsp fresh mint (optional, finely chopped); 0.5 tsp sea salt; 0.25 tsp freshly ground black pepper; 8 slices crusty bread or crostini (for serving); 0.25 cups crumbled feta or ricotta salata; 1 tsp extra capers; 0.5 cups microgreens or baby arugula

Inspired by Georges Mediterranean

Time30m

Serves4

Make Fava Bean, Red Onion & Capers Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Fava Bean Salad

2 cups shelled fresh fava beans (or frozen, thawed)

1/2 cup red onion

2 tbsp capers (drained)

3 tbsp extra-virgin olive oil

2 tbsp fresh lemon juice

1 tsp Lemon zest

2 tbsp fresh flat-leaf parsley (finely chopped)

1 tbsp fresh mint (optional, finely chopped)

1/2 tsp sea salt

1/4 tsp freshly ground black pepper

8 slices crusty bread or crostini (for serving)

Optional garnish

1/4 cups crumbled feta or ricotta salata

1 tsp extra capers

1/2 cups microgreens or baby arugula

Method

Fava Bean Salad

Prepare fava beans

If using fresh fava beans in the pod, blanch 3/4 lb pods in boiling salted water for 2–3 minutes until bright green and slightly tender. Drain and immediately transfer to an ice bath to stop cooking. When cool, squeeze each pod to remove beans from the skins. If using pre-shelled fresh or frozen beans, cook shelled beans in boiling salted water 2–4 minutes (frozen may take slightly longer) until tender, then plunge into ice water and drain.

Optional peel

For a sweeter, more tender result, remove the inner skins from each shelled fava bean by gently pinching or slipping the skin off. This is optional but recommended for a refined starter.

Slice onion

Thinly slice the red onion into half-moons. To mellow raw onion, place the slices in a small bowl with 1 tbsp lemon juice and a pinch of salt; let sit for 5–10 minutes, then drain off any excess liquid.

Make dressing

In a mixing bowl whisk together 3 tbsp extra-virgin olive oil, 1 tbsp lemon juice (from the 2 tbsp), remaining 1 tbsp lemon juice reserved for onions if not used, lemon zest, 1/4 tsp black pepper and 1/4 tsp sea salt. Taste and adjust acidity or salt.

Combine salad

In a serving bowl combine the cooled, drained fava beans, drained red onion, 2 tbsp capers, chopped parsley and optional chopped mint. Pour the dressing over the mixture and toss gently to coat, taking care not to bruise the beans.

Rest and finish

Let the salad rest for 10 minutes at room temperature to allow flavors to marry. Taste and adjust seasoning with additional salt, pepper or lemon juice as desired.

Serve

Spoon the fava bean mixture onto plates or a communal serving dish. Drizzle a little extra olive oil over the top. Garnish with crumbled feta or ricotta salata, extra capers and microgreens if using. Serve with crusty bread or crostini alongside.