FAVA BEAN AND CRISPY PANCETTA SALAD WITH A PEA, PECORINO AND MINT DRESSING
Steps:
- Bring a pot to a boil, half-filled with water, but with no salt as this makes fava beans and peas toughen. Add your garlic and allow the water to boil for a couple of mins before adding the beans. Cook for around 3-5 mins, depending on how young the beans are. Simply taste one to check. If you feel the skins are a little tough, which they sometimes can be, let them cool a little and then you can peel them very quickly by pinching and squeezing the bean out. Throw the skins away and keep the garlic clove to one side. Place your pancetta on a baking sheet, with the almonds spread out next to it. Place in a hot oven at 475 F - keeping an eye on the almonds to make sure they don't color too much. You should be able to crisp up the pancetta at the same time as toasting the almonds, but simply remove one or the other if it is getting too far ahead. To make the dressing, put your raw, shelled peas and and the soft, boiled garlic clove into a morter or food processor and bash or blitz until smooth. Add the cheese and most of the mint and stir or pulse to make a smooth paste. You want to turn this into a thick dressing, so add the EVOO and 4-5 tbl of lemon juice, to your preference. Season to taste - it should have an amazing flavor of sweet peas, tangy lemon, fragrant mint and a softness and roundness from the cheese. A balance is good, bit you should also trust your own judgement - i generally like mine to be a bit more lemony, to cut through the smokiness of the pancetta. Mix the dressing with the fava beans and sprinkle this over 4 plates. Crumble the pancetta over, followed by a sprinkle of the almonds which can be crushed or bashed up a little. Tear a little mint over the top with a little shaved Parmesan if you like.
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zoe smith
[email protected]This salad is a great way to get your veggies in. It's packed with beans, peas, and spinach.
argym pro
[email protected]I'm not a huge fan of beans, but I loved this salad. The beans are cooked perfectly and the dressing is delicious.
Yeklo Magar
[email protected]This salad is a great make-ahead meal. I made it the night before and it was just as good the next day.
Fluvvy Comics
[email protected]I love the dressing on this salad. It's tangy and refreshing, and it really complements the flavors of the beans and pancetta.
claudette Welford
[email protected]This salad is a great way to use up leftover beans. I had some canned beans in my pantry and I was looking for a way to use them up. This salad was the perfect solution.
4451 83t
[email protected]I used bacon instead of pancetta and it was still delicious. I think either one would be good in this salad.
Sarfraz leghari
[email protected]I added some chopped red onion to my salad and it was a great addition. The onion added a bit of crunch and sweetness to the salad.
Cass Wohlgemuth
[email protected]This salad is so easy to make and it's so delicious. I love that I can use canned beans, which makes it a quick and easy weeknight meal.
Limon Rahman
[email protected]I made this salad for a party and it was a hit! Everyone loved it. It's a great salad for any occasion.
Jacob Vanegas
[email protected]This salad was delicious! I love the combination of flavors and textures. The beans are creamy, the pancetta is crispy, and the dressing is tangy and refreshing. I will definitely be making this salad again.