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–+ servings

Fava Bean & Fennel Salad with Oregano Dressing

Fava beans are one of my favorite little spring and summer farmers' market treats. But please know, this salad will still be phenomenal even if you replace them with edamame beans. (Which yes, is something I totally do in the winter!) This simple salad has a straight-forward (but delicious!) dressing, and with the beans it counts as a full meal, and honestly keeps me coming back for more, and wishing fava bean season lasted much, much longer.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings

Equipment

Ingredients

For the oregano dressing
  • 1 tablespoon dijon mustard
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • 3 tablespoons white wine vinegar
  • 5 tablespoons extra-virgin olive oil
  • Diamond Crystal kosher salt
For the fava bean salad
  • 20 fava bean pods, about 1 cup of shelled fava beans, 160 grams of just the beans
  • 1 fennel bulb, 250 grams
  • 1/2 small sweet onion , 100 grams
  • 3 slices sourdough bread, 140 grams
  • 2 tablespoons extra-virgin olive oil
  • Diamond Crystal kosher salt
For topping
  • 2 ounces freshly grated parmesan
  • Freshly ground black pepper

Instructions 

  1. In a large bowl, whisk together the 1 tablespoon mustard, 1 teaspoon oregano, 1/4 teaspoon red pepper flakes and 3 tablespoons white wine vinegar. Whisking constantly, gradually stream in up to 5 tablespoons of olive oil. Season with salt to taste.
  2. Remove the fava beans from their shells and add them to a heat-safe bowl. Cover the beans with boiling water, then cover the bowl with a lid and let sit for 10-15 minutes.
  3. While the beans are soaking, mandolin or thinly slice the one fennel bulb and one half of a sweet onion. Reserve 1/4 cup of fennel fronds. Add the sliced fennel and onion to the bowl with the dressing.
  4. Tear up the 3 slices of sourdough into bite-sized chunks.
  5. Set a pan over medium heat and add 2 tablespoons of olive oil. Add the bread and toast undisturbed for 3-4 minutes, then give them a stir and toast another 3-4 minutes, or until golden on all sides. Season with salt and add the croutons to the bowl with the salad.
  6. Drain the fava beans and cover them with cool water. Then pinch each bean to release the thick white outer coating. Once the peels are removed add them to the bowl with the salad.
  7. Toss the salad to coat in the dressing. Portion into two bowls.
  8. Grate one ounce of fresh parmesan over each salad bowl. Crack on some freshly ground black pepper and enjoy!