📝 About This Recipe
This vibrant Salade de Fèves celebrates the arrival of spring with tender, double-peeled fava beans tossed in a bright, citrusy vinaigrette. A staple of Mediterranean French cuisine, this dish balances the creamy, nutty texture of the legumes with the salty punch of preserved lemon and the cooling aroma of fresh garden mint. It is a sophisticated yet rustic celebration of seasonal produce that brings a burst of verdant energy to any table.
🥗 Ingredients
The Beans
- 3 pounds Fresh fava beans (in the pod; yields about 3 cups shelled)
- 2 tablespoons Sea salt (for the blanching water)
The Vinaigrette
- 4 tablespoons Extra virgin olive oil (high quality, cold-pressed)
- 2 tablespoons Lemon juice (freshly squeezed)
- 1/2 piece Preserved lemon (rind only, rinsed and minced finely)
- 1 small Shallot (very finely minced)
- 1 teaspoon Dijon mustard (for emulsification)
- 1/2 teaspoon Honey (to balance the acidity)
- 1/4 teaspoon Black pepper (freshly cracked)
Herbs and Texture
- 1/4 cup Fresh mint leaves (torn or chiffonade)
- 2 tablespoons Fresh flat-leaf parsley (finely chopped)
- 4 pieces Radishes (sliced paper-thin into rounds)
- 1/2 cup Feta cheese (crumbled; optional but recommended)
- 2 tablespoons Toasted pine nuts (for a buttery crunch)
👨🍳 Instructions
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1
Begin by shelling the fava beans. Remove the beans from their large green pods and discard the pods.
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2
Bring a large pot of water to a rolling boil and add 2 tablespoons of sea salt. Prepare a large bowl filled with ice and cold water nearby.
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3
Blanch the shelled fava beans in the boiling water for exactly 2 minutes. This softens the outer skin without overcooking the tender heart.
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4
Immediately drain the beans and plunge them into the ice bath to stop the cooking process. Let them sit for 3 minutes until completely cold.
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5
Perform the 'double-peel': Use your thumbnail to pierce the dull outer skin of each bean and gently squeeze. The bright green, tender inner bean should pop right out. Discard the tough skins.
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6
In a small mixing bowl, whisk together the minced shallot, Dijon mustard, lemon juice, honey, and minced preserved lemon rind.
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7
Slowly drizzle in the extra virgin olive oil while whisking constantly until the dressing is beautifully emulsified.
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8
In a large chilled mixing bowl, combine the double-peeled fava beans and the paper-thin radish slices.
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9
Pour half of the dressing over the beans and toss gently with a rubber spatula to avoid bruising the delicate legumes.
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10
Add the fresh mint and parsley. Toss again, adding more dressing if desired, until everything is lightly coated.
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11
Taste and adjust seasoning. Note that preserved lemon and feta are salty, so you may not need additional salt.
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12
Transfer the salad to a shallow serving platter. Top with crumbled feta cheese and toasted pine nuts.
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13
Finish with a final crack of black pepper and serve immediately at room temperature for the best flavor profile.
💡 Chef's Tips
Always double-peel your fava beans; the outer gray skin is bitter and tough, while the inner bean is a culinary treasure. If you cannot find fresh fava beans, frozen double-peeled beans are a great time-saver—just thaw and skip the blanching step. Use only the yellow rind of the preserved lemon; the white pith and interior pulp are often too salty and bitter for a delicate salad. Toast your pine nuts in a dry pan over medium heat for 2-3 minutes until golden to unlock their essential oils. For the best texture, dress the salad no more than 15 minutes before serving to keep the herbs from wilting.
🍽️ Serving Suggestions
Pair this salad with a crisp, chilled glass of Provence Rosé or a dry Sauvignon Blanc. Serve alongside a grilled sea bass or roasted chicken for a complete Mediterranean-style dinner. Place a generous scoop over a thick slice of toasted sourdough rubbed with a raw garlic clove. Accompany with a side of creamy hummus and warm pita bread for a vegetarian mezze feast. Add a handful of pea shoots or baby arugula if you want to increase the volume of the greens.