Charred Fava Bean Salad with Lemon and Tarragon
Recipe from Food & Wine

It's impossible to grill tiny favas, but the sweet-starchy beans get a similar smoky flavor when they're charred quickly in a hot skillet. Jean-Georges Vongerichten tosses the charred beans with garlic, jalapeno, tarragon, and cubes of cheese for a warm salad.


Charred Fava Bean Salad with Lemon and Tarragon
Lucy Schaeffer

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Servings: 8 to 10
Prep Time: 1 hr 15 mins
Total Time: 1 hr 15 mins
Related Categories: Bean Salad, Salad, Vegetable Salad
 
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Ingredients
  • 3  pounds
    fresh fava beans, shelled (2 1/2 cups)
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  • 2  tablespoons
    extra-virgin olive oil
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  • 1 
    large garlic clove, thinly sliced
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  • 1 
    small jalapeno, seeded and minced
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  •  
    Salt
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  • 2  tablespoons
    unsalted butter
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  • 1 
    medium shallot, minced
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  • 1/2  tablespoon
    fresh lemon juice
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  • 1  tablespoon
    finely diced Parmigiano-Reggiano cheese
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  • 1  tablespoon
    chopped tarragon
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Directions
1.
Fill a large bowl with ice water. In a large saucepan of boiling salted water, blanch the fava beans for 1 minute. Transfer to the ice water, drain, then peel them.
2.
In a small saucepan, heat 1 tablespoon of the olive oil. Add the garlic and cook over low heat until golden, about 2 minutes. Add the jalapeno and cook for 1 minute longer. Season with salt.
3.
In a large skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Add the fava beans and cook over moderately high heat, without stirring, until blackened, about 1 minute. Transfer to a serving bowl and season with salt.
4.
Add the butter to the skillet and cook over moderately high heat until it just starts to brown, about 30 seconds. Add the shallot and cook over low heat until softened, about 3 minutes. Stir in the lemon juice and remove from the heat.
5.
Add the garlic-jalapeno mixture and warm shallot vinaigrette to the beans along with the cheese and tarragon and toss well to coat. Season the salad with salt and serve.

MAKE AHEAD
The blanched and peeled fava beans can be refrigerated overnight.
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