Fennel-and-Fava-Bean Salad Recipe

Name: Fennel-and-Fava-Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons honey; 1 tablespoon lime juice; 1 small garlic clove, minced; 2 teaspoons pumpkin seed oil; 2 teaspoons walnut oil; 3 tablespoons olive oil; 4 pounds fresh fava beans, shelled (3 cups); 1 tablespoon olive oil; 1/2 cup pine nuts; 1/2 cup shelled pistachios; Kosher salt; Freshly ground black pepper; 2 lemons; 5 medium fennel bulbstrimmed, halved lengthwise, cored and very thinly sliced crosswise; 1 medium jalapeno, seeded and minced; Pinch of cayenne pepper

Servings: persons

2 tablespoons honey
1 tablespoon lime juice
1 small garlic clove, minced
2 teaspoons pumpkin seed oil
2 teaspoons walnut oil
3 tablespoons olive oil
4 pounds fresh fava beans, shelled (3 cups)
1 tablespoon olive oil
1/2 cup pine nuts
1/2 cup shelled pistachios
Kosher salt
Freshly ground black pepper
2 lemons
5 medium fennel bulbstrimmed, halved lengthwise, cored and very thinly sliced crosswise
1 medium jalapeno, seeded and minced
Pinch of cayenne pepper

1
Make the Dressing In a very large bowl, whisk the honey with the lime juice, garlic and pumpkin seed, walnut and olive oils.
2
Make the Salad In a large saucepan of salted boiling water, blanch the fava beans until just tender, 3 to 5 minutes.
3
Drain and rinse under cold water.
4
Squeeze the favas from their skins; discard the skins.
5
Make the Salad In a medium skillet, heat the olive oil until shimmering.
6
Add the pine nuts and pistachios and cook over moderate heat, shaking the pan frequently, until the nuts are golden, about 5 minutes.
7
Season the nuts with salt and black pepper and transfer them to paper towels to drain and cool completely.
8
Make the Salad Using a very sharp knife, peel the lemons, being sure to remove all of the bitter white pith.
9
Thinly slice the lemons crosswise.
10
Pick out and discard any seeds, then cut the lemon slices into thin strips.
11
Make the Salad Stir the lemon strips into the dressing.
12
Add the fava beans, fennel, jalapeno, cayenne and toasted pine nuts and pistachios and toss.
13
Season the salad with salt and black pepper and toss again.
14
Serve the salad right away.

1010

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 2 tablespoons honey, 1 tablespoon lime juice, 1 small garlic clove, minced, 2 teaspoons pumpkin seed oil, and more.

Yes, Fennel-and-Fava-Bean Salad 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.

Fennel-and-Fava-Bean Salad

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