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I was intrigued by the fresh fava beans displayed in their pods at the supermarket, and then by the already cooked ones in the produce section. I bought home a bag of each to experiment with, and looked up recipes with great interest. Although I found many wonderful appetizer and main course dishes, I chose delicious salads to have for a light lunch, to feature the fava beans.

FAVA BEAN AND PEA SALAD WITH POPPY SEED DRESSING

fava bean and pea salad with poppy seed dressing

2 cups shelled fresh fava beans

salt

2 cups frozen peas, thawed

1/3 cup sour cream

1 1/2 ounces goat cheese, crumbled

2 tablespoons buttermilk

1 tablespoon fresh lemon juice

freshly ground black pepper

2 heads lettuce, leaves separated

4 cups pea sprouts

1 teaspoon poppy seeds

Cook fava beans in a medium saucepan of boiling salted water until tender, about 4 minutes. Using a sieve, transfer to a colander set in a bowl of ice water. Drain well and peel, place in a medium bowl.

Return water in saucepan to a boil, add peas and cook until tender, about 2 minutes. Drain, add to the bowl with the fava beans.

Whisk sour cream, goat cheese, buttermilk and lemon juice in a medium bowl, thinning with more buttermilk as needed. Season with salt and pepper. Arrange lettuce and pea sprouts on a platter, top with fava beans and peas, drizzle with dressing, and sprinkle with poppy seeds.

Enjoy!

Recipe adapted from Bon Appetit, July 2014

www.bonappetit.com/

FAVA BEAN SALAD WITH FENNEL AND RADISH

fava bean salad with fennel and radish

1 1/2 tablespoons fresh lemon juice

1 1/2 teaspoons olive oil

1/4 teaspoon freshly ground black pepper

1/4 teaspoon salt

1 1/2 cups cooked fava beans

2 cups thinly sliced fennel bulb

2 cups arugula leaves

1/4 cup thinly sliced radish

1/4 cup walnuts, toasted and chopped

pecorino romano cheese

Combine lemon juice, olive oil, pepper and salt in a large bowl, stirring with a whisk. Add beans, fennel and arugula, toss to coat. Place about 3/4 cup fennel mixture on each of 6 plates. Sprinkle evenly with radishes and walnuts, shave cheese over the top.

Enjoy!

Recipe adapted from Cooking Light, April 2014

www.cookinglight.com/

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