Fava Bean Salad

A simple Italian bean salad that treats dried fava beans the way they deserve: simmered with onion until creamy and tender, then dressed while still warm so they absorb every drop of lemon, olive oil, and garlic.

Skinning the soaked favas before cooking is the step that separates this from a mushy, grey pile of beans. The tough outer skins turn bitter and chewy when cooked. Slip them off and you’re left with bright green beans that cook down into something buttery and almost potato-like in texture.

Dressing the beans while they’re still hot is a must. Warm beans are porous and soak up the lemon-olive oil mixture like a sponge. Cold beans just sit there with the dressing sliding off. Toss them right after draining and let them cool in the dressing for the best flavor.

Kitchen Tips

• Soak dried favas overnight in plenty of water. They expand significantly, so use a large bowl.
• Cook until the water has almost evaporated and the beans are pulpy but still hold their shape. You want tender, not paste.
• Use fresh lemon juice, not bottled. The difference in brightness is noticeable in a dressing this simple.
• Serve at room temperature for the best flavor. Straight from the fridge mutes the lemon and garlic.

Variations

• Add diced roasted red peppers for color and sweetness.
• Toss in crumbled feta and a handful of fresh mint for a Mediterranean spin.
• Serve on an antipasto platter alongside cured meats, olives, and crusty bread.