0 (0)

Appetizers, Best Recipes, Salads

Fava bean salad with mint, burrata and pistachios

Fava bean salad with mint, burrata and pistachios
Anne Cusack / Los Angeles Times

One thing I've learned for certain since I put vegetable beds in our frontyard is that, as a gardener, I'm a pretty good cook. My agricultural shortcomings are not something I'm proud of. I start every growing season with the ... Read more

Total time: 20 minutes, plus about 1 hour for shucking and peeling the favas | Serves 6
  • 4 pounds fava beans in pod
  • Olive oil
  • 1/3 cup chopped green onion (green part only)
  • 1 teaspoon lemon zest
  • 1/2 cup white wine
  • Salt
  • 1 tablespoon chopped fresh mint
  • 2 (4-ounce) balls fresh burrata
  • Freshly ground pepper
  • 1/4 cup chopped toasted pistachios

Step 1Shuck the beans into a work bowl. Cover the beans with boiling water and set aside until cool enough to handle. Cut a nick in the bottom of the skin of each bean with your thumbnail and squeeze the inside beans from the skin. You should have 2 1/2 to 3 cups fava beans.

Step 2In a large skillet, heat one-fourth cup olive oil over medium heat and add the green onion and lemon zest. Add the fava beans, the white wine and 1 teaspoon salt, and simmer until the beans are just tender, about 7 to 10 minutes. Remove from the heat, stir in the mint and cool until ready to serve.

Step 3When ready to serve, mound the favas on a plate. Cut each burrata ball into quarters and arrange them over the top. Season the burrata with a little more salt and freshly ground pepper, and drizzle lightly with olive oil. Scatter the chopped pistachios over the top and serve.


Lazy Mary's lemon tart
Lazy Mary's lemon tart

Ambrosia macaroons
Ambrosia macaroons

Tofu with kimchi (Dubu kimchi)
Tofu with kimchi (Dubu kimchi)

Olive oil pancakes
Olive oil pancakes

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

More recipes in Appetizers

Druze wrap with labne and za'atar
Grilled chipotle wings
Dashi-maki tamago (home-style Japanese omelet)
Jerusalem artichoke fritters