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.

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 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.

That's it — enjoy your meal!

Fennel-and-Fava-Bean Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions