Fava Bean and Fennel Slaw

Minty and creamy

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.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Dinner, Food, Garden, Italian, Recipes, Sides, vegetarian and tagged , , . Bookmark the permalink.

2 Responses to Fava Bean and Fennel Slaw

  1. Tammy says:

    Looks fabulous!

  2. Gerlinde says:

    I like this salad

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