Warm Fava Bean Salad

Looking for the perfect fall salad?

Fava beans are one of my fave legumes—the jumbo-sized beans are soft, buttery, and pair deliciously with citrus and fresh herbs. They are a staple in Mediterranean cuisine, so they are a natural match for any extra virgin olive oil!

Calling upon all things that fava pairs well with—citrus, herbs, and quality olive oil—I came up with this warm salad that’s great for chilly autumn days. Our Blood Orange Olive Oil brings out the zest of the fresh parsley and rounds out the spicy garlic. Enjoy this as a comforting light lunch or a side dish with your dinner.
 

Ingredients

• 1 cup dried fava beans, soaked 4 hours, drained

• 1/2 cup chopped fresh parsley

• 2 tablespoons Blood Orange Olive Oil

• 1 tablespoon fresh orange juice

• 1 clove garlic, sliced very thinly

• 1/2 teaspoon sea salt

Directions

1. Bring a large pot of water to a boil. Add fava beans and lower to a simmer. Cook gently 20 to 30 minutes, until just tender. Drain.
2. Toss fava beans with remaining ingredients in a large bowl. Serve warm, or chill for a cold salad.