A quick little recipe from the road. While at the Local Farmer's Market here in Taos, I picked up some of my favorites, fava beans. I am fairly obsessed with fresh beans and like using them in salads. With the addition of lemon, mint and parmesan, these little beans sing in your mouth. Super fresh and vibrant. While they are fairly labor intensive they are well worth it.
2 pounds of fresh fava beans
1/2 of a lemon
mustard or mesclun greens
sea salt & pepper
Remove fava beans from their pods. Bring a pot of water to a boil and add a pinch of salt. Add fava beans and cook till tender about 3-4 minutes. Shock fava beans in an ice water bath. Allow to cool then remove the outer shell of the fava bean. You will see the bright, vibrant green bean. In a bowl mix the juice of half a lemon, olive oil, sea salt and pepper. In a bowl add a few handfuls of greens, mix in fava beans, leaves of fresh mint, parmesan cheese, and dressing. Toss well and serve.
All pottery is made by Georgia Neumann from At Home in Taos.