This recipe comes to us by way of Kendall Woodruff, and her Neighborhood Kitchen. Kendall works in corporate America by day, but by night and weekend, she is secretly in love with all things green, vegetal, and delicious. She and fellow blogger, Mady, have inspired us with their cooking and cocktails, and we encourage you to check out their blog for more tips and fresh recipes.
FAVA BEAN, WHITE BEAN, AND ASPARAGUS SALAD WITH LEMON, MINT, AND FETA
- 2 cups cooked white beans such as cassoulet or cannellini
- 2 cups shelled fava beans
- 1 bunch asparagus, trimmed
- 2 handfuls mint, chopped
- 1 handful feta, such as sheep’s feta that comes in a brine
- 1 garlic clove, minced
- juice and zest of 1 lemon
- ¼ cup olive oil
- salt and pepper
Place the fava beans in a pot of boiling water. When the water returns to a boil, off the heat and drain the beans. Run the beans under cold water to stop the cooking. Remove the shell from each bean by pinching the bean between your fingers. Set aside.
You can quickly blanche, steam, or sauté the asparagus. You want to cook the asparagus just for a minute or two, until bright in color. I blanched my asparagus for about a minute in a large sauté pan of boiling water. Place the asparagus in an ice bath or run under cold water after to stop the cooking. Pat the asparagus dry with a towel, and cut the spears into small segments, about 1 inch long.
If you have a wooden salad bowl, you can “garlic the bowl” prior to adding all of the salad ingredients: take the minced garlic and rub it all over the bottom of the bowl with the back of a wooden spoon. My mom has always done this for salads, and it’s a great way to season your salad bowl over time.
Add the cooked white beans, fava beans, the asparagus, and the rest of the ingredients to the salad bowl, and toss to combine. Season to taste with salt and pepper. Depending on how salty/briny your feta is, you may need to add more olive oil or lemon juice. Divide among plates, zest a little more lemon over each plate, and enjoy.
Source & credits: Neighborhood Kitchen