Fava and Yellow Beans with Radicchio, Goat Cheese a

Name: Fava and Yellow Beans with Radicchio, Goat Cheese and Anise Orange Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 shallot, chopped; Juice and zest of 1 orange; 1 tablespoon honey; 1/2 tablespoon sherry vinegar; 1 teaspoon ground star anise; 1 tablespoon Sambuca liqueur; 1 cup olive oil; Freshly ground black pepper and kosher salt; 1 tablespoon chopped fresh basil; 1 1/2 cups shelled fava beans; 1 1/2 cups trimmed yellow wax beans; 2 cups coarsely chopped radicchio; Kosher salt and freshly ground black pepper; 1 cup crumbled goat cheese

Servings: persons

1 shallot, chopped
Juice and zest of 1 orange
1 tablespoon honey
1/2 tablespoon sherry vinegar
1 teaspoon ground star anise
1 tablespoon Sambuca liqueur
1 cup olive oil
Freshly ground black pepper and kosher salt
1 tablespoon chopped fresh basil
1 1/2 cups shelled fava beans
1 1/2 cups trimmed yellow wax beans
2 cups coarsely chopped radicchio
Kosher salt and freshly ground black pepper
1 cup crumbled goat cheese

1
To make the vinaigrette: In a bowl, mix together the shallot and orange zest.
2
Add the orange juice, honey, vinegar, star anise, and Sambuca.
3
Slowly whisk in the olive oil to emulsify.
4
Season to taste with salt and pepper.
5
If using within 3 or 4 hours, stir in the basil and refrigerate for 3 to 4 hours.
6
Otherwise, cover and refrigerate for up to 3 days.
7
Stir the basil into the vinaigrette an hour or so before serving.
8
To make the beans: In a large pot of lightly salted water, blanch the fava beans for 3 to 6 minutes or until tender.
9
Drain and immediately submerge in ice-cold water.
10
Drain again.
11
Dry on paper towels.
12
In another large pot of lightly salted water, blanch the yellow beans for 2 to 3 minutes or until tender.
13
Drain and immediately submerge in ice cold water.
14
Drain again.
15
Dry on paper towels.
16
In a large bowl, toss together the radicchio, fava, and yellow beans.
17
Add as much vinaigrette as needed (probably about 1 cup) and season to taste with salt and pepper.
18
Reserve the remaining vinaigrette for a later use.
19
Divide the salad among 4 serving plates.
20
Top each serving with goat cheese and serve immediately.

885

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 shallot, chopped, Juice and zest of 1 orange, 1 tablespoon honey, 1/2 tablespoon sherry vinegar, and more.

Yes, Fava and Yellow Beans with Radicchio, Goat Cheese and Anise Orange Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Fava and Yellow Beans with Radicchio, Goat Cheese and Anise Orange Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions