Fava & Fresh Chickpea Salad
Makes 6 Servings
 |
WINE PAIRING | |
|---|---|---|
| Pinot Gris | ||
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.
INGREDIENTS
- 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
DIRECTIONS
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.
5
Serve.