Best 2 Fava Bean Asparagus And Arugula Salad Recipes

"Fava bean, asparagus, and arugula salad" is a refreshing and flavorful dish that combines the best of spring produce. With its vibrant colors and crisp textures, this salad is a feast for both the eyes and the palate. Whether you are looking for a light and healthy lunch or a simple side dish to accompany a grilled meal, this salad is sure to please. In this article, we will explore the best recipes for "fava bean, asparagus, and arugula salad" and provide step-by-step instructions for creating this delicious dish at home.

Here are our top 2 tried and tested recipes!

FAVA BEAN, ASPARAGUS, AND ARUGULA SALAD WITH SHAVED PECORINO

Fava Bean, Asparagus, and Arugula Salad with Shaved Pecorino image

Categories Salad Bean Vegetarian Parmesan Asparagus Arugula Fall Boil Gourmet

Yield Makes 4 first-course or lunch main-course servings

Number Of Ingredients 6

Ingredients

1/2 lb medium asparagus, trimmed
2 cups shelled fresh fava beans (2 1/2 lb in pods) or shelled edamame (fresh soybeans)
2 tablespoons extra-virgin olive oil
1/4 lb arugula, coarse stems discarded
1 (1/2-lb) piece Pecorino Romano or Parmigiano-Reggiano
2 teaspoons balsamic vinegar

Steps:

Cut asparagus stalks on a long diagonal into 1/8-inch-thick slices, leaving 1-inch-long tips (reserve tips separately).
Blanch asparagus tips (but not sliced stalks) in a 4-quart pot of boiling salted water 2 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking.
Return water to a boil and blanch fava beans 1 minute, then immediately transfer with slotted spoon to ice water to stop cooking. Drain asparagus tips and beans and gently peel skins from beans (it's not necessary to peel edamame, if using).
Toss beans and asparagus (blanched tips and raw sliced stalks) in a bowl with 1 tablespoon oil and salt and pepper to taste, then divide among 4 plates. Toss arugula with remaining tablespoon oil and salt and pepper to taste and mound on top of vegetables. Shave thin slices of cheese over salad with a vegetable peeler (use about half of piece), then drizzle with vinegar.

FAVA BEAN, ASPARAGUS AND ARUGULA SALAD

Fava Bean, Asparagus and Arugula Salad image

I make this with cooked, shelled edamame (soybeans) that I get at the super Wal-Mart. It's already cooked and just has to be added to the asparagus, not blanched first. I also don't divide the salad. I just put it on a platter as listed in the directions.

Provided by Karen in KS

Categories Soy/Tofu

Time 18m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1/2 lb asparagus, trimmed
2 cups shelled fresh fava beans or 2 cups fresh shelled soybeans
2 tablespoons extra virgin olive oil
1/4 lb arugula, coarse stems discarded
1/2 lb pecorino romano cheese
2 teaspoons balsamic vinegar

Steps:

Cut asparagus stalk on a long diagonal into 1/8 inch slices, leaving 1 inch long tips.
Blanch asparagus tips only, not stalks, for 2 minutes.
Immediately transfer to ice water with a slotted spoon to stop cooking.
Return water to a boil and blanch fava beans for 1 minute.
Transfer to ice water to stop cooking.
Drain asparagus tips and gently peel skins from fava beans.
Toss beans and asparagus, tips and stalks, in a bowl with 1 tbsp oil and salt and pepper to taste.
Divide among 4 plates.
Toss arugula with remaining oil and salt and pepper to taste.
Mound on top of vegetables.
Shave thin slices of cheese over salad and drizzle with vinegar.

Nutrition Facts : Calories 394.9, Fat 22.7, SaturatedFat 10.8, Cholesterol 59.1, Sodium 702.2, Carbohydrate 22.6, Fiber 6.2, Sugar 3.7, Protein 26.6

Tips:

Choose fresh, tender fava beans for the best flavor and texture. If you can't find fresh fava beans, you can use frozen or canned beans, but be sure to rinse and drain them well before using.
Blanch the fava beans in boiling water for 2-3 minutes, or until they are bright green and tender. This will help to remove the skins and make the beans easier to digest.
If you don't have time to blanch the fava beans, you can also microwave them on high for 1-2 minutes, or until they are tender.
To remove the skins from the fava beans, pinch the beans at the seam and squeeze the beans out of the skins. This can be a bit messy, but it's worth it for the delicious flavor of the beans.
Asparagus is another seasonal vegetable that pairs well with fava beans. To prepare the asparagus, simply trim the tough ends and then roast, grill, or sauté the asparagus until it is tender.
Arugula is a peppery green that adds a nice contrast to the sweet fava beans and asparagus. You can use baby arugula or regular arugula for this salad.
Lemon vinaigrette is a classic dressing for this salad. To make the vinaigrette, simply whisk together lemon juice, olive oil, salt, and pepper.
You can also add other ingredients to this salad, such as crumbled feta cheese, chopped walnuts, or sliced almonds.

Conclusion:

This fava bean, asparagus, and arugula salad is a delicious and healthy way to enjoy these seasonal vegetables. The salad is light and refreshing, and it's perfect for a summer lunch or dinner. The combination of fava beans, asparagus, and arugula is also a great source of vitamins, minerals, and antioxidants.