During the beginning of spring, fava beans come in and they are fantastic. They go well in salads full of spring lettuces and other salad greens.
This dish can be a starter, a side dish and part of a buffet.
1 head butter lettuce
1 bunch purslane
1 persian cucumbers
¼ lbs fava bean shucked, blanched and peeled
1 tsp extra virgin olive oil
sea salt and cracked black pepper
For this dish, clean your lettuce leaves, dry and set in bowl. Slice the cucumber and add, cut the purslane in small one-inch pieces, keeping the leaves intact and add it the bowl. Next in a sauce pot, blanch the fava beans that you have taken out of the bean for 8 minutes, strain and rinse with cold water. Peel them out of the casing and add to salad.
Add dressing, serve.
Recipe provided by Chef Sonia E-Nawal. To see of of Chef Sonia please visit soniaelnawal.com