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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.


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