FAVA BEAN AND FENNEL SALAD
salada de favas e funcho SERVES 4 AS A SIDE
refreshing salad (see photograph) is the love child of two Portuguese dishes: a warm fava, chouriço, and cilantro T hisfavorite combo and a fennel and fava salad. I nixed the sausage as a way of making this dish both vegetarian-friendly and versatile. It’s excellent with fish and poultry—or by itself. KOSHER SALT 2½ POUNDS FRESH FAVA BEANS, SHELLED, OR 1 POUND FROZEN FAVA BEANS (SEE ATENÇÃO) 2 TABLESPOONS OLIVE OIL 2 SMALL FENNEL BULBS, STALKS REMOVED, CUT INTO ½-INCH-THICK WEDGES 2 SMALL GARLIC CLOVES, MINCED 5 SCALLIONS, WHITE AND LIGHT GREEN PARTS ONLY, THINLY SLICED 1 TABLESPOON WHITE WINE VINEGAR, OR MORE TO TASTE FRESHLY GROUND BLACK PEPPER ½ CUP CHOPPED FRESH CILANTRO LEAVES
1. Have a bowl of ice water at the ready. Bring a large saucepan of water to a boil over high heat and add 1 tablespoon of salt. Drop in the fava beans and boil until just cooked through, 2 to 3 minutes. Drain the beans in a colander and slip into the ice water to stop the cooking. When they’re cool, drain well. If using fresh favas, nick each bean with a knife and squeeze to pop it out of its tough skin. 2. Heat the oil in a large skillet over medium-high heat until hot.