$1 ground shipping for 6 or more bottles

Added Nice Chice!

checkout view cart ()

Herbed Fava Bean Salad: A Spring Favorite

Many of spring’s most delicious luxuries – like cherries and fava beans – have a very narrow window of opportunity. Favas are a labor of love because they require double shelling, but they are so worth it. This delicious fava bean salad pairs beautifully with bubbly and clean, crisp Chardonnay. Serves four.


2 lbs fresh fava beans
6-8 red or white spring onions
3 lemons, sliced into medium size rounds
1 large head or 2 medium size crisp butter leaf lettuce, washed and well dried
1 cup extra virgin olive oil (EVOO)
3 T. red wine vinegar
2 plump shallots, peeled and diced small
3-4 tbs snipped chives, and or fresh spearmint, leaves torn
Sea salt and fresh ground black pepper
Pinch of smoked paprika

How To Make

To make the vinaigrette: In a small bowl, add the shallots, season with sea salt and pepper, add 2 T. of red wine vinegar, whisk, then whisk in about 1/2 cup EVOO. Taste for balance and seasoning. Set aside.
For the salad: Shell, blanch and peel the favas. Pat dry and refrigerate.
Wash, dry and trim the onion, leaving about half of the green tops.
Brush the onions and lemon rounds generously with olive oil. Season with sea salt and several grinds of black pepper and sprinkle with the smoked paprika.
Over a gas grill, charcoal grill or hot, stove top cast iron pan, grill the onions and lemons for 3-5 minutes per side, until tender but not mushy. Set aside.
Either in a medium size salad bowl, or on four plates, add or divvy up the lettuce. Sprinkle lightly with sea salt.
Slice and add the grilled onions and lemons.
Toss the favas with a bit of the shallot vinaigrette. Add to salad bowl and toss gently or distribute generously onto plates.
Shower the salad with snipped herbs. Drizzle with more vinaigrette. Enjoy!