Fava beans, also known as broad beans, are a surprisingly delicious vegetable that often gets overlooked. You may have seen dried favas in stores, but fresh fava beans are a different experience entirely. This fresh fava bean salad was the first way I prepared favas and remains one of my favorites.
Last year I shared a Corn and Fava Bean Salad, and the year before that I enjoyed another fava recipe. I made this fresh fava and parmesan salad last summer and plan to feature more fava and garlic scape recipes again this season so you can find them when they’re in peak form.
I typically find fresh favas in July, which surprises some people who expect them to be a spring-only vegetable. In parts of Italy, for example, favas pair with spring asparagus, but depending on your climate they may appear later in the season. Regardless of timing, fresh fava beans are delightful anytime you can get them.
Before you start, a few practical tips about fava beans:
- Don’t worry about imperfect pods — the beans are well protected inside and minor blemishes on pods don’t affect the taste.
- Buy more than you think you’ll need; a pound of pods doesn’t yield a huge amount of shelled beans.
- Peeling takes time, so consider enlisting help if you’re working with a lot of pods.
- Your best chance to find fresh favas is at a local farm stand or farmer’s market.
- When you see them in season, grab some — they can be fleeting.
This fresh fava bean salad is a perfect introduction to fresh favas because it’s simple and lets the beans shine. When favas are at their best, they need very little dressing. A drizzle of fruity extra-virgin olive oil, a few shavings of aged parmesan, and a pinch of salt and pepper preserve their natural flavor while adding complementary notes.
Once you’ve prepared the salad, there are many serving options. Enjoy it as a light starter or snack, or pair it with crusty grilled bread brushed with olive oil to make bruschetta. It also complements grilled proteins like lamb chops, herbed chicken wings, or pork tenderloin, and can be served alongside a vegetable gratin for a fuller meal.
Keep in mind that preparing fresh fava beans isn’t the fastest process, but the payoff is worth the effort. Remind yourself of that while you shell and peel—fresh flavor makes the time worthwhile.
– Happy Eating, Annemarie
Print Recipe
Fresh Fava Bean and Parmesan Salad
30
2
32
Ingredients
- 1 lb fava beans in their pods
- 2 tbsp extra virgin olive oil
- 1 oz parmesan cheese
- kosher salt and freshly ground pepper
- 1/2 lemon
Instructions
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Bring a large pot of salted water to a boil and prepare a bowl of ice water. While waiting for the water to boil, split the fava pods and remove the beans.
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Cook the shelled fava beans in the boiling water for 2 minutes. Drain and transfer them to the ice water to cool. Once cooled, remove the outer skins by gently pinching each bean; if a skin resists, make a small slit with a paring knife.
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Toss the peeled fava beans gently with the olive oil. Shave parmesan over the top with a vegetable peeler, season with kosher salt and freshly ground pepper, and finish with a squeeze of lemon juice.
Notes
