Insalata di fava (fava bean salad)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Dried fava beans, soaked |
| 1 | each | Onion, quartered |
| 1¼ | teaspoon | Salt |
| 2 | teaspoons | Lemon juice |
| 2 | tablespoons | Olive oil |
| 1½ | tablespoon | Parsley |
| ½ | teaspoon | Salt |
| Pepper | ||
| 1 | each | Garlic clove, minced |
Directions
Drain the beans & slip them out of their skins. Set the skinned beans in a pot with the onion & just enough water to cover. Turn the heat to medium, bring to a boil, add salt & reduce to a simmer. Cover & cook until the water has almost evaporated & the beans are tender & pulpy, 20 to 25 minutes.
Drain the beans. Mix together the lemon juice, olive oil, parsley, salt & pepper. Toss with the garlic & the cooked beans.
Serve as part of an antipasto plate or as we would serve a potato salad.
Carol Field, "Italy in Small Bites"