 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
A fresh spring-time salad with pronounced Mediterranean flavours. Ingredients:
1 (19 ounce) can fava beans or 2 cups young fresh fava beans, out-of-the pod and steamed |
1 medium english cucumber, coarsely chopped |
1 large roma tomato, coarsely chopped |
1 cup pitted kalamata olive, chopped |
1 medium red onion, finely chopped |
1 head romaine lettuce, finely chopped |
1/4 cup extra virgin olive oil |
1/4 cup red wine vinegar |
2 teaspoons dried sweet basil leaves |
1 teaspoon dried oregano |
1 teaspoon dried thyme |
1/2 cup flat leaf parsley, finely chopped |
coarse-ground black pepper |
sea salt |
Directions:
1. Combine fava beans, chopped cucumber, tomato, olives, red onion, romaine, and parsley in a bowl.
2. For the dressing, combine olive oil, red wine vinegar, water, and the remainder of the spices in a lidded jar.
3. Shake jar until dressing ingredients are thoroughly mixed.
4. Pour dressing over salad and mix ingredients until well coated.
5. Refrigerate at least 1 hour before serving.
6. Serve salad on top of extra romaine or butter lettuce leaves for an attractive presentation.
7. Makes 4 main dish or 6 side-dish servings.
8. Variations on a Theme: If fava beans are not available or not in season, substitute 2 cups cooked cannellini (white kidney) or Great Northern white beans in the recipe.
|
|