recipes
recipes
Regional
Seasonal
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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