Spinach and Fava Bean Salad

This was a fun little experiment which involved:

  • one bunch of spinach
  • several springs of mint – we have some in pots, but around here at least, it grows just about everywhere
  • about a dozen fava beans – remove seeds from pods, blanche, then peel outer skin from seeds – this double peeling makes favas ‘famously difficult,’ but its really not that bad when not handling too many
  • dressing of squeezed lemon, olive oil, salt
  • oil-cured black olives – I like these because they’re not too tangy, but still have a nice, crisp flavor (I accidentally got olives with pits though, and didn’t realize until after serving –  oops)
  • fresh mozzarella

Might have been tasty with some toasted walnuts too, but we had along with some barbecued hamburgers, so keeping this nice and zippy was a good balance.


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