0 (0)

Quick and Easy, Salads, Vegetarian

Fava and rice salad with fines herbes vinaigrette

Fava and rice salad with fines herbes vinaigrette
Bob Chamberlin / Los Angeles Times

Considering France is the country that gave the world the expression menage a trois, it's probably not surprising that cooks there have defined ways to use herbs in multiples too. Three of these brilliant combinations will make cooking more enticing ... Read more

Total time: About 45 minutes | Serves 4
  • 1/3 cup sliced almonds
  • Salt
  • 1 1/2 cups shelled fava beans (from about 1 1/2 pounds fresh pods)
  • 1/2 cup long-grain rice, preferably basmati or jasmine
  • 1 tablespoon Dijon mustard
  • 1 tablespoon tarragon vinegar
  • 3 tablespoons peanut or canola oil
  • 2 teaspoons chopped chives
  • 1 teaspoon finely chopped chervil
  • 1 teaspoon finely chopped flat-leaf parsley
  • 1 teaspoon finely chopped tarragon
  • Freshly ground black pepper to taste
  • 1/4 cup finely diced red pepper
  • 1/4 cup finely diced fennel

Step 1Heat the oven to 300 degrees. Toast the almonds in the oven on a baking sheet until fragrant, about 10 minutes, and set aside.

Step 2Fill a medium saucepan with water and add about a teaspoon of salt. Bring to a boil while removing the skins from the shelled fava beans. Blanch the beans for 2 to 3 minutes, just until tender. Using a slotted spoon, transfer them to a shallow bowl to cool. Bring the pot of water back to a low boil.

Step 3Rinse the rice in a small strainer, then add the rice to the boiling water. Cook, stirring occasionally, just until tender, 8 to 10 minutes.

Step 4While the rice is cooking, whisk together the mustard and vinegar in a small bowl, then whisk in the oil until the dressing emulsifies. Whisk in the chives, chervil, parsley and tarragon. Season with one-fourth teaspoon salt and a pinch of pepper, or to taste.

Step 5Strain the cooked rice and add it to the favas. Pour half the vinaigrette over the mixture. Add the red pepper and fennel and toss until coated. Add more vinaigrette, salt and pepper to taste.

Step 6If you are serving the salad right away, sprinkle the toasted almonds over the top. If you want to chill it, cover the salad and refrigerate until needed. Just before serving, stir the salad again and add more vinaigrette if needed, then sprinkle with the toasted almonds.


Country Stuffing with Lots of Celery
Country Stuffing with Lots of Celery

Spicy meatballs with adjika and yogurt 
Spicy meatballs with adjika and yogurt 

Vertically-roasted duck
Vertically-roasted duck

Focaccia stuffing
Focaccia stuffing

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Quick and Easy

Lentil salad with tomatoes, zucchini and arugula
Grilled flank steaks with chimichurri sauce
Tomato-bacon-avocado salad
Poached sole with basil-garlic oil and Champagne vinaigrette