Fava & Fresh Chickpea Salad
The mix of herbs, greens and fresh beans in this salad gives it a crisp, fresh flavor that’s like Spring distilled into a starter.
If you don’t have both favas and fresh chickpeas available, you can easily substitute more of one for the other.
Wine Pairing: Pinot Gris
Ingredients: Makes 6 Servings
1 cup Fava Beans, removed from pods
1 cup Fresh Garbanzo Beans (aka fresh chickpeas), removed from pods
1/4lb of Bacon, cut into strips (lardons)
1 bunch Arugula
1 bunch Watercress
Leaves of ½ bunch Fresh Mint
Leaves of ½ bunch Fresh Flat Leaf Parsley
1 tbsp Lemon Juice
1/8 tsp Cracked Black Pepper
1 Pinch of Salt
1/8lb Parmigiano Reggiano Cheese
1. Blanch the fava beans and garbanzo beans in boiling salted water for two minutes. Drain off the hot water water and shock them in ice water. Peel off the white/light green inner hulls from the fava beans.
2. Render the fat out of the bacon in a frying pan over low heat. Once the bacon has crisped, remove it and the fat from the pan.
3. In a large bowl combine 3 tbsp of the rendered bacon fat, the lemon juice, the black pepper and salt. Whisk into an emulsion, then add the herbs, greens, and beans to the bowl.
4. Use a vegetable peeler to shave very thin strips from the parmigiano reggiano into the salad. Taste & add salt.