Reviews        Add Rating & Review

Back to Endive, Mache, Asparagus, and Fava Bean Salad All Reviews for Endive, Mache, Asparagus, and Fava Bean Salad - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Recipe Summary Servings: 8

Ingredients Ingredient Checklist 2 tablespoons finely chopped shallots (about 2 small) 1 1/2 tablespoons sherry vinegar 3 tablespoons olive oil 2 teaspoons salt 1/4 teaspoon freshly ground pepper 1 pound unshelled fava beans 1 pound asparagus 2 large Belgian endives (10 to 12 ounces), sliced into 1/4-inch rounds 10 ounces mache, untrimmed

Variations 10 ounces of mache, trimmed, can be replaced with 3 bunches of watercress, trimmed.

Gallery

Recipe Summary Servings: 8

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

Ingredients

Ingredients

  • 2 tablespoons finely chopped shallots (about 2 small) 1 1/2 tablespoons sherry vinegar 3 tablespoons olive oil 2 teaspoons salt 1/4 teaspoon freshly ground pepper 1 pound unshelled fava beans 1 pound asparagus 2 large Belgian endives (10 to 12 ounces), sliced into 1/4-inch rounds 10 ounces mache, untrimmed

Directions

In a small bowl, combine shallots and vinegar. Whisk in olive oil and add 1/2 teaspoon salt and 1/8 teaspoon pepper. Set aside to steep for at least 30 minutes.

Using your fingers, split the lava bean pods lengthwise and remove beans. Bring a medium saucepan of water to a boil and add 1 teaspoon of salt. Add beans and cook for 30 seconds. Remove with a slotted spoon or strainer, keeping water boiling, and transfer to an ice-water bath. When cool, lift out with a slotted spoon or strainer. Beel a bit of skin from a bean and pop the bean out by squeezing gently; repeat with the rest of the beans. Discard skins and set beans aside.

Trim and discard tough ends of asparagus and cut spears into 2-inch pieces. Add asparagus to boiling water and cook until tender but still firm, about 2 minutes. Drain and immediately transfer to the ice-water bath. Drain and set aside.

Combine fava beans, asparagus, endive, and mache or watercress in a large serving bowl. Season with remaining 1/2 teaspoon salt and 1/8 teaspoon pepper and drizzle dressing over greens. Toss well and serve.

Variations 10 ounces of mache, trimmed, can be replaced with 3 bunches of watercress, trimmed.

Variations

10 ounces of mache, trimmed, can be replaced with 3 bunches of watercress, trimmed.

Reviews

 Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Endive, Mache, Asparagus, and Fava Bean Salad

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Endive, Mache, Asparagus, and Fava Bean Salad

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest