However, according to my husband the star of the show was a farro and fava bean salad I whipped up, so here’s the scoop. Some of the quantities are guesstimates as I wasn’t originally planning on posting this online.
- ~1.5 cups of cooked farro (cook 1 cup dry in the usual way, similar to brownÂ rice. You’ll have extra.)
- 1 lb of fava beans (still in the pods)
- 1 tbsp lemon olive oil (or regular olive oil, and add some lemon zest)
- ~2 tbsp balsamic vinegar
- 1 tsp kosher salt
- 1/4 cup of finely chopped chives
Cook the fava beans. Doing this is a pain, but worth it. For each pod:
- Either slice the vertical seam with a sharp paringÂ knife, or snap off the end and pull the string down, like you’d shell a snap pea.
- pull each bean out of the pod
- You’re notÂ done yet! There’s still an inedible outer shell on each bean.
- Boil some water in a small pot, drop the beans in for 2-3 minutes, then shock them by putting them into a bowl of ice water.
- At this point you remove the outer shell from each bean. Some of the shells will have popped open on their own, or you can use a fingernail or knife to make a small hole. Then just pop the beans out.
Combine all ingredients, adding more salt, oil or vinegar to taste.