Fava Bean and Arugula Salad with Parmesan


2 cups fresh or frozen fava (broad) beans
5 small celery sticks
2 cups arugula leaves, loosely packed and roughly chopped
1/4 cup mint leaves, loosely packed and roughly chopped

4 tablespoons olive oil
1 lemon, juice of
salt and pepper to taste

1/2 cup Parmesan cheese, shaved or grated

Serves 4
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Cook the fava beans in boiling salted water for 1-2 minutes. Drain and rinse. When they are cool enough to handle, pop them out of their shells. Set aside.
Cut the celery into match sticks about 1 inch long.
In a large serving bowl, combine celery, arugula, mint leaves, and cooked and shelled beans.
In a small bowl, combine olive oil and lemon juice. Season with salt and pepper. Whisk until the mixture begins to thicken. Pour dressing over the salad and toss. Garnish with shaved Parmesan cheese. Serve immediately.

© Anja's Food 4 Thought. Recipe from http://anjasfood4thought.blogspot.com
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