recipes

 
 

Regional

Seasonal

Sustainable

Convivial

YOUNG FAVA BEAN SALAD


2 cups tender young shelled fava beans

1 tablespoon minced fresh tarragon

1 medium clove garlic, minced

1/4 cup almonds or pine nuts, lightly toasted

1 tablespoon fresh lemon juice

3 tablespoons extra-virgin olive oil

 Salt and freshly ground black pepper to taste


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


New York Times





RETURN TO THE RECIPES LIST