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Fava Beans, Peas, Raw Mushroom & Olive Salad

I developed this recipe back in the late spring, yes–when fava beans are actually in high season and was delayed on posting it.   I am posting it now because so many of my recipes are about mixing and matching and using ingredients you have on hand to create your own version. With the produce season in high gear there is a bounty of  beans and or other veggies that you can substitute them with.

It is a simple salad with bright and earthy flavors to keep your Indian summer full of fresh tastes while simultaneously welcoming in the fall season.


fava-ingredientsIngredientsi

1 pound of mixed wild mushrooms (I used baby bella and oyster mushrooms), sliced

1 pound of fava beans, shelled

3/4 pound of snap peas, shelled

4-6 anchovies, chopped

4 cloves of garlic, sliced

1/4 cup of Castelvetrano olives (or any large green olive)

Juice of one lemon

Shavings of Parmesan cheese, for garnish

Olive oil

Method:

  1. Heat olive oil in a medium skillet, add fava beans and peas and sautee. Add anchovies until they cook down (approximately 2-3 minutes). Add a few teaspoons of water to steam and cover.
  2. Remove lid and cook until peas are tender. Season with lemon juice and salt & pepper to taste and take off heat.
  3. Add mushrooms; toss lightly. Top with sliced olives and shavings of Parmesan cheese.

fava-final

 


Satisfy your senses,
Amanda (follow me on Twitter!)


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