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Fava Bean Salad with Roasted Garlic Vinaigrette
A snack filled with abundant flavors and textures making it apt for a healthy lifestyle. A convenient snack for a picnic.
Garlic: 1 head
Olive oil: 1 tablespoon
Red-wine vinegar: 3 tablespoons
Coarse salt to taste
Red-pepper flakes: a pinch
Walnuts, toasted and chopped: ¾ th cup
Ground pepper, to taste
Shucked fresh fava beans: 1 pound
Fresh corn kernels: 2 cups
Medium cucumber, thinly sliced: 1
Red onion, thinly sliced: ½ cup
Fresh flat-leaf parsley: 2 tablespoons
Feta cheese, crumbled: 2 ounces
To prepare the vinaigrette, preheat the oven up to 350 degrees. Pour a little olive oil over the top and toss the ingredients. Wrap the mixture in a parchment and foil the top. Place the mixture in the oven and bake for 30 minutes. Skin the garlic head and add it to the mixture and mash till a tick puree in achieved.
Add the remaining ingredients with the above mixture and whisk it well till all the ingredients infuse the flavors.
In order to prepare the salad, prepare a ice chilled water bath and set it aside. Boil the beans for 2 minutes and drain the warm water and add the beans to the ice bath to cool it off.
Cook the corns in a pot for a minute till it softens and is cooked completely. Remove the corn from the kernels and discard the kernels.
Mix the corn with the beans and the vinaigrette and serve immediately.
Serve immediately with salt and pepper along with extra paprika on the side.