Two great spring treats in the same dish! Fresh Fava Beans and Leeks, the creamy almost sweet fava bean is blanched and mixed with acidic vinaigrette and the smoky grilled leeks. If you are looking for something interesting and definitely spring oriented as a side dish or a composed salad, this one is for you.
12 pounds Fresh Fava Beans, shelled
6 pounds Spring Leeks, split and rinsed well
1/2 cup vegetable oil
2 tablespoon salt
1 tablespoon black pepper
1/2 cup lemon juice
1 teaspoon dill weed
2 cups white vinegar
3 cups olive oil
1. Bring 3 gallons of water to a boil. Blanch Fava Beans in boiling water for about 2 minutes, transfer to an ice water bath. Let sit in ice water for 5-10 minutes. Remove any loose skins from the beans. Drain and reserve.
2. Split and rinse Leeks very well. Then brush the leeks with oil on all sides and grill till nicely chard. Remove from grill and let cool. Once cool, rough chop and set aside with beans.
3. Prepare a standard vinaigrette with the salt, pepper, lemon juice, dill weed, vinegar and olive oil.
4. Combine everything and gently toss. Sit in refrigerator for at least 30 minutes before serving.Back to News