Best 10 Fava Bean Salad With Lemon Vinaigrette And Shaved Manchego Cheese Recipes

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Explore the vibrant flavors of Mediterranean cuisine with this delightful recipe for Fava Bean Salad with Lemon Vinaigrette and Shaved Manchego Cheese. This refreshing salad combines the nutty flavor of fava beans with the tangy brightness of lemon vinaigrette and the salty savoriness of shaved Manchego cheese. As a crowd-pleasing side dish or a light and satisfying main course, this salad is perfect for any occasion. With its vibrant colors and textures, this dish is sure to impress your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

SUNNY'S 5-INGREDIENT LEMON AND CHEESE PEAS



Sunny's 5-Ingredient Lemon and Cheese Peas image

Provided by Sunny Anderson

Categories     side-dish

Time 20m

Yield 8 to 12 servings

Number Of Ingredients 7

1/2 cup (8 tablespoons) olive oil or salted butter
2 cloves garlic, minced or grated on a rasp grater
Zest and juice of 1 lemon
4 tablespoons fresh thyme leaves, gently chopped
Kosher salt and freshly ground black pepper
4 cups fresh spring, English or snow peas
8 to 12 ounces shaved or grated Pecorino-Romano cheese

Steps:

  • In a pan on medium-low heat, add the olive oil (or butter), garlic and lemon zest. Cook, stirring, so the garlic and zest can steep without browning, about 5 minutes. Add the lemon juice, thyme, a pinch of salt and a few more grinds of black pepper than you normally would. Move the contents of the pan around a bit more while cooking, until the thyme is darker in color and the pan is fragrant, about 5 more minutes.
  • Add the peas and toss to warm and coat, about 4 minutes. Pour into a serving dish and top with the cheese.

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

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 SALAD



Fava Bean Salad image

Provided by Molly O'Neill

Categories     weekday, salads and dressings

Time P2D

Yield Four to five servings

Number Of Ingredients 8

6 pounds fava beans (or lima beans), shelled, blanched 2 minutes, run under cold water and popped out of the tough outer skins (3 cups)
4 ounces Parmesan cheese, broken into bite-size chunks
1 tablespoon minced fresh mint
3 medium cloves garlic, minced
1/2 cup almonds, lightly toasted
1 teaspoon fresh lemon juice
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper to taste

Steps:

  • Toss all ingredients and marinate overnight at room temperature or for 2 days in the refrigerator

Nutrition Facts : @context http, Calories 730, UnsaturatedFat 17 grams, Carbohydrate 102 grams, Fat 25 grams, Fiber 43 grams, Protein 55 grams, SaturatedFat 6 grams, Sodium 1384 milligrams, Sugar 51 grams, TransFat 0 grams

EASY FAVA BEAN SALAD



Easy Fava Bean Salad image

Just tear off pieces of warm pita bread and scoop up this delicious Middle Eastern salad.

Provided by Marianne

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Bean Dip Recipes

Time 15m

Yield 2

Number Of Ingredients 8

1 (14.5 ounce) can fava beans, drained and rinsed
½ onion, chopped
½ tomato, chopped
1 large lemon, juiced
3 tablespoons chopped fresh parsley
1 tablespoon extra-virgin olive oil
1 tablespoon sea salt
1 clove garlic, minced

Steps:

  • Mash fava beans in a bowl using the back of a spoon or pestle. Add onion, tomato, lemon juice, parsley, olive oil, salt, and garlic; mix well.

Nutrition Facts : Calories 273.9 calories, Carbohydrate 41.2 g, Fat 7.7 g, Fiber 9.6 g, Protein 10.8 g, SaturatedFat 1 g, Sodium 3043 mg, Sugar 4 g

FAVA BEAN SALAD



Fava Bean Salad image

Each of this dish's main ingredients is delicious when eaten all by itself. But together, accented by lemon, mint, and almonds, they make an especially memorable and satisfying salad.This recipe was featured on Martha Stewart Living Television.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 9

1/2 cup whole almonds
12 1/3-inch-thick slices French bread
1/4 cup extra-virgin olive oil, plus more for toast
Coarse salt and freshly ground pepper
3 pounds fresh fava beans, shelled
2 tablespoons freshly squeezed lemon juice
2 ounces Parmesan cheese, cut into small chunks (1/2 cup)
2 tablespoons finely shredded fresh mint
1 small head fennel, very thinly sliced, then coarsely chopped

Steps:

  • Preheat oven to 350 degrees. Spread almonds on a small baking sheet. Bake until golden brown and fragrant, about 8 minutes. Let stand until cool. Very coarsely chop; set aside.
  • Heat broiler. Arrange bread on baking sheet. Brush lightly with oil, and sprinkle with salt and pepper. Broil until just beginning to brown on the edges, about 1 minute per side. Remove from broiler; set aside.
  • Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add fava beans, and blanch for 2 minutes. Use a slotted spoon to transfer to ice bath until cool. Pop out of skin.
  • In a medium bowl, combine olive oil, lemon juice, salt, and pepper to taste. Add almonds, fava beans, cheese, and mint. Stir to combine. Taste, and adjust for seasoning.
  • Place a pile of fennel on each of four plates, top with one quarter of the fava-bean salad. Serve with 3 slices of toast.

FRESH FAVA BEAN SALAD



Fresh Fava Bean Salad image

This is a delicate and tastful recipe with pungent and fresh flavors of Cilantro, Garlic, and Celery and will bring joy and freshness to your spring, you wont be disapointed!!

Provided by Chef Youketnuba 2

Categories     Beans

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

19 ounces fava beans
1/3 cup of chopped red onion
2 garlic cloves (finely chopped or pressed)
1 1/2 tablespoons fresh cilantro, finely chopped
1 fresh hot chili pepper, chopped
1/4 cup of chopped celery
1/4 cup light oil, of your choice
3 tablespoons red wine vinegar
1/2 cup of chopped cherry tomatoes
1/8 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

Steps:

  • 1. Rinse Fava Beans and place in a large bowl
  • 2. Chop Onion, Garlic, Cilantro, Tomatoes, Chili, and Celery and place in bowl.
  • 3. Add Salt, Black Pepper, Vinegar, Oil.
  • 4. Mix and Serve.

FAVA BEAN SALAD



Fava Bean Salad image

Make and share this Fava Bean Salad recipe from Food.com.

Provided by evelynathens

Categories     Beans

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 14

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

Steps:

  • Combine fava beans, chopped cucumber, tomato, olives, red onion, romaine, and parsley in a bowl.
  • For the dressing, combine olive oil, red wine vinegar, water, and the remainder of the spices in a lidded jar.
  • Shake jar until dressing ingredients are thoroughly mixed.
  • Pour dressing over salad and mix ingredients until well coated.
  • Refrigerate at least 1 hour before serving.
  • Serve salad on top of extra romaine or butter lettuce leaves for an attractive presentation.
  • Makes 4 main dish or 6 side-dish servings.
  • 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.

Nutrition Facts : Calories 366.3, Fat 18.4, SaturatedFat 2.6, Sodium 275.9, Carbohydrate 40.8, Fiber 13.3, Sugar 7.3, Protein 13.8

FAVA BEAN SALAD WITH ROASTED-GARLIC VINAIGRETTE



Fava Bean Salad with Roasted-Garlic Vinaigrette image

A garlicky fava bean salad brings together the abundant protein and fiber in beans and a slew of antioxidants from corn, cucumber, garlic, and parsley.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 13

1 head garlic, 1/2 inch cut off top to reveal cloves
1 tablespoon extra-virgin olive oil
3 tablespoons red-wine vinegar
3/4 teaspoon coarse salt
1/4 teaspoon red-pepper flakes
3/4 cup (2 ounces) walnuts, toasted and chopped
Freshly ground pepper, to taste
1 pound shucked fresh fava beans (from 3 pounds pods; 3 1/2 cups)
2 cups fresh corn kernels (from 2 ears of corn)
1 medium cucumber, quartered lengthwise and thinly sliced
1/2 red onion, thinly sliced (1/2 cup)
2 tablespoons chopped fresh flat-leaf parsley
2 ounces feta cheese, crumbled

Steps:

  • Make the vinaigrette: Preheat oven to 350 degrees. Drizzle garlic with 1 teaspoon oil. Wrap in parchment, then in foil. Bake until soft, about 30 minutes. Squeeze garlic from skins. Mash until smooth.
  • Whisk together the remaining ingredients with 1 tablespoon of the roasted garlic and remaining 2 teaspoons oil.
  • Make the salad: Prepare an ice-water bath. Cook beans in a large pot of boiling water for 2 minutes. Using a slotted spoon, transfer beans to ice-water bath. Let cool completely, and remove with the slotted spoon. Cook corn in same pot for 1 minute, and drain in a colander. Peel thin shells off beans.
  • Toss cucumber, onion, parsley, feta, beans, and corn with the vinaigrette.

Nutrition Facts : Calories 327 g, Cholesterol 13 g, Fat 17 g, Fiber 4 g, Protein 16 g, Sodium 407 g

FAVA BEAN AND ASPARAGUS SALAD



Fava Bean and Asparagus Salad image

Thick-stemmed asparagus is best for this flavorful, intensely green salad; thin asparagus would be a bit wimpy. I weighed the asparagus after breaking off the ends. If you want to make this into a more substantial main dish salad, you can add a can of chickpeas to the mix.

Provided by Martha Rose Shulman

Categories     salads and dressings

Time 45m

Yield 4 servings.

Number Of Ingredients 13

2 pounds fava beans, shelled and skinned
1 pound trimmed asparagus, preferably fat spears
2 tablespoons chopped fresh mint, dill or tarragon
2 tablespoons minced chives
1 to 2 teaspoons lemon zest (to taste)
1 tablespoon fresh lemon juice
2 tablespoons red or white wine vinegar or sherry vinegar
Salt to taste
1 small garlic clove, minced or puréed, or 2 tablespoons minced shallots
3 tablespoons extra virgin olive oil
2 tablespoons low-fat plain yogurt
1 ounce Parmesan, shaved
1 15-ounce can chickpeas, drained and rinsed

Steps:

  • Blanch and skin the fava beans and place them in a bowl. Use the blanching water to blanch the asparagus, or steam the asparagus if you prefer. If blanching, bring the water in the pot to a boil, salt generously and add the asparagus spears. Blanch 1 to 4 minutes, depending on how thick the asparagus is; fat spears (recommended) will take up to 4 minutes, but thin ones are ready in 1 minute. You can steam the asparagus over 1 inch boiling water for the same amount of time if you prefer. Transfer the lightly cooked asparagus to a bowl of cold water, then drain and dry on paper towels. Cut into 1-inch lengths. Add to the bowl with the fava beans. Add the herbs, and the chickpeas if using.
  • Combine the lemon zest and juice, vinegar, garlic or shallots, and salt to taste in a bowl. Whisk in the oil and yogurt. Toss with the favas and asparagus. Add the shaved Parmesan, toss again and serve, or allow to marinate for 30 minutes, then serve.

Nutrition Facts : @context http, Calories 507, UnsaturatedFat 12 grams, Carbohydrate 72 grams, Fat 17 grams, Fiber 27 grams, Protein 31 grams, SaturatedFat 3 grams, Sodium 1168 milligrams, Sugar 29 grams

THE BEST LEMON VINAIGRETTE



The Best Lemon Vinaigrette image

This is one of my favorite salad dressings. It works for a simple salad or with crispy Parmesan chicken with a cool salad on top.

Provided by lukeder101

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 10m

Yield 8

Number Of Ingredients 8

¼ cup red wine vinegar
2 tablespoons Dijon mustard
1 teaspoon dried oregano
1 clove garlic, minced
½ teaspoon kosher salt
¼ teaspoon ground black pepper
½ cup olive oil
2 tablespoons fresh lemon juice

Steps:

  • Whisk red wine vinegar, Dijon mustard, oregano, garlic, salt, and black pepper together in a small bowl. Slowly stream olive oil into the vinegar mixture while whisking briskly. Beat lemon juice into the mixture.
  • Pour dressing into a sealable jar or bottle, seal, and shake until emulsified.

Nutrition Facts : Calories 127.6 calories, Carbohydrate 1.9 g, Fat 13.5 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.9 g, Sodium 214.2 mg, Sugar 0.1 g

Tips:

  • Choose fresh, tender fava beans. Look for pods that are plump and bright green.
  • If you can't find fresh fava beans, you can use frozen or canned beans. Just be sure to thaw or rinse them before using.
  • To blanch the fava beans, bring a large pot of salted water to a boil. Add the beans and cook for 2-3 minutes, or until they are bright green and tender. Immediately transfer the beans to a bowl of ice water to stop the cooking process.
  • Once the beans are cool, remove them from the pods. You can do this by pinching the bean between your thumb and forefinger and pushing it out of the pod.
  • The lemon vinaigrette is a great way to add flavor to the salad. Be sure to use fresh lemon juice and good quality olive oil.
  • Shaved Manchego cheese adds a salty, nutty flavor to the salad. You can also use other hard cheeses, such as Parmesan or Asiago.
  • Serve the salad immediately or store it in the refrigerator for up to 3 days.

Conclusion:

Fava bean salad with lemon vinaigrette and shaved Manchego cheese is a delicious and refreshing salad that is perfect for a summer lunch or dinner. The beans are packed with protein and fiber, and the lemon vinaigrette adds a bright, tangy flavor. The shaved Manchego cheese adds a salty, nutty flavor that complements the beans and vinaigrette perfectly. This salad is easy to make and can be tailored to your own taste preferences. So next time you're looking for a healthy and delicious salad, give this one a try.

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