Fava Bean Salad With Mint, Burrata and Pistachios

4 pounds fava beans in pod
1/4 cup olive oil, plus more to taste
1/3 cup chopped green onion (green part only)
1 teaspoon lemon zest
1/2 cup white wine
1 teaspoon salt, plus more to taste
1 tablespoon chopped fresh mint
2 (4-ounce) balls fresh burrata cheese (available at specialty stores)
Freshly ground pepper, to taste
1/4 cup chopped toasted pistachios

Shuck the beans into a work bowl. Cover beans with boiling water and set aside until cool enough to handle. Cut a nick in bottom of skin of each bean with your thumbnail and squeeze inside beans from skins. You should have 21/2 to 3 cups fava beans.

In a large skillet, heat the olive oil over medium heat and add the green onion and lemon zest. Add fava beans, the white wine and the salt; simmer until beans are just tender, for about 7 to 10 minutes. Remove from heat, stir in the mint and cool until ready to serve.

When ready to serve, mound favas on a plate. Cut each of the burrata balls into quarters and arrange them over top. Season burrata with a little more salt and freshly ground pepper and drizzle lightly with olive oil. Scatter the chopped pistachios over top and serve.

Makes 6 servings.

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