This is a fantastic salad that goes well with many grilled meats, fish especially.
When choosing fava beans pick the youngest possible. If the beans are not bright green inside remove the white second shell as well.
Fava and Fennel Slaw
- 1 bulb fennel shaved very thinly with a mandolin
- 1 cup shelled fresh fava beans
- 1 tsp dijon mustard
- 12-14 large mint leaves
- 1 lemon
- 1 shallot chopped roughly
- Olive oil
- 1-2 tbsp rice wine vinegar
In a blender add mustard, shallot mint leaves and lemon juice. Blend adding enough olive oil to form a thick paste. Thin with vinegar until smooth and creamy. Season with salt and pepper. Toss dressing over shaved fennel. Add beans and stir well. Refrigerate 1 hour before serving.