{"id":6972,"date":"2012-04-15T14:20:21","date_gmt":"2012-04-15T21:20:21","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=6972"},"modified":"2012-04-21T13:01:43","modified_gmt":"2012-04-21T20:01:43","slug":"spring-pea-and-fava-bean-salad-with-fava-leaves","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/spring-pea-and-fava-bean-salad-with-fava-leaves","title":{"rendered":"spring pea and fava bean salad with fava leaves"},"content":{"rendered":"<p style=\"text-align: center;\"><span style=\"color: #ff0000;\"><strong><span><a href=\"http:\/\/www.chefmorgan.com\/spring-pea-and-fava-bean-salad-with-fava-leaves\/closepea\" rel=\"attachment wp-att-6974\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-6974\" title=\"www.chefmorgan.com\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/04\/closepea-350x262.jpg\" alt=\"Mcgrath Family Farm Recipes  spring pea and fava bean salad with fava leaves\" width=\"350\" height=\"262\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/04\/closepea-350x262.jpg 350w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/04\/closepea-580x435.jpg 580w\" sizes=\"auto, (max-width: 350px) 100vw, 350px\" \/><\/a><\/span><\/strong><\/span><\/p>\n<p style=\"text-align: center;\">&nbsp;<span style=\"color: #ff0000;\"><strong><span>spring pea and fava bean salad with fava leaves&nbsp;<\/span><\/strong><\/span><\/p>\n<p><span style=\"color: #ff0000;\">serves 4<\/span><\/p>\n<p><span style=\"text-decoration: underline;\"><span style=\"color: #ff0000; text-decoration: underline;\">what you need:<\/span><\/span><\/p>\n<p><span style=\"text-decoration: underline; color: #333333;\"><span style=\"text-decoration: underline;\">from the farm<\/span><\/span><br \/>\n<span style=\"color: #999999;\">1 cup freshly shucked English spring peas<\/span><br \/>\n<span style=\"color: #999999;\">1 cup young fava beans, pods removed (skins removed as needed)<\/span><br \/>\n<span style=\"color: #999999;\">2 generous handfuls of fava leaves, trimmed<\/span><br \/>\n<span style=\"color: #999999;\">fava flowers (as needed)<\/span><br \/>\n<span style=\"color: #999999;\">3-4 purple globe turnips, trimmed and thinly sliced<\/span><br \/>\n<span style=\"color: #999999;\">\u00bd cup walnut pieces, toasted<!--more--><\/span><\/p>\n<p><span style=\"text-decoration: underline; color: #ff0000;\"><span style=\"text-decoration: underline;\">dressing<\/span><\/span><br \/>\n<span style=\"color: #999999;\">1 tablespoon fresh lemon juice<\/span><br \/>\n<span style=\"color: #999999;\">1 tablespoon apple cider vinegar<\/span><br \/>\n<span style=\"color: #999999;\">1 teaspoon sea salt (and to taste)<\/span><br \/>\n<span style=\"color: #999999;\">2 tablespoons quality olive oil&nbsp;<\/span><\/p>\n<p><span style=\"text-decoration: underline;\"><span style=\"color: #ff0000; text-decoration: underline;\">how to:<\/span><\/span><\/p>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Toast Walnuts.<\/span> Place a saut\u00e9 pan over a medium-high flame. Toast walnuts in pan until golden brown and the nuts begin to release their oil. Remove from flame. Set aside to cool.<\/span>&nbsp;<\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Make Dressing.<\/span> Place juice, vinegar, oil, and salt in a bowl. Whisk together well. Set aside until ready for use.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Shuck Peas.<\/span> Remove the peas from their pods. Set aside.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Shuck\/Boil Fava Beans.<\/span> Remove the fava beans from their pods. If the fava beans are large (twice the size of the peas), boil them in pan of salted water for 1-2 minutes. Drain the beans with a colander or sieve. Place in an ice bath (to cease the cooking). Once cool, remove the beans from their skins. Add beans to the peas. Discard skins.&nbsp;<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Greens.<\/span> Wash the leaves and flowers and place in a salad spinner. Dry well. Trim the leaves. Set the flowers aside for garnishing.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Saut\u00e9<\/span>. Add about 2 teaspoons of dressing to a large saut\u00e9 pan over a medium flame. Add the peas and the fava beans. Add the leaves to the pan. Use tongs to gently toss the ingredients together and slightly wilt the greens and warm the beans and peas. This only takes 1-2 minutes. Remove from the heat.&nbsp;<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Dress.<\/span> In a large bowl, add greens, beans, peas, walnuts, and sliced turnips. Slowly incorporate dressing&nbsp; (salad should be coasted but not swimming in dressing (be aware that this recipe makes extra dressing should you choose to add more greens).<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Garnish.<\/span> Add fava flowers in a decorative way. The salad can be stored in the refrigerator for a few days in an airtight container.<\/span><\/li>\n<\/ul>\n<p style=\"text-align: center;\"><strong><span style=\"color: #333333;\"><a href=\"http:\/\/www.chefmorgan.com\/spring-pea-and-fava-bean-salad-with-fava-leaves\/fava-leaves\" rel=\"attachment wp-att-6976\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter  wp-image-6976\" title=\"www.chefmorgan.com\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/04\/fava-leaves-350x279.jpg\" alt=\"fava bean leaves\" width=\"280\" height=\"223\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/04\/fava-leaves-350x279.jpg 350w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/04\/fava-leaves-580x462.jpg 580w\" sizes=\"auto, (max-width: 280px) 100vw, 280px\" \/><\/a><\/span><\/strong><\/p>\n<p style=\"text-align: center;\"><strong><span style=\"color: #333333;\">&nbsp;note on fava beans<\/span><\/strong><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\">Young fava beans can be eaten out of the pod in their skins. However, fava beans which are larger as well as the fava leaves, tend to be a little bitter. Taste one. If it is not sweet, then blanche the beans and remove the skins<\/span><br \/>\n<span style=\"color: #999999;\">(as the recipe calls for ).<\/span><\/p>\n<div>&nbsp;<\/div>\n<div id=\"fancybox-tmp\">&nbsp;<\/div>\n<div id=\"fancybox-loading\">&nbsp;<\/div>\n<div id=\"fancybox-overlay\">&nbsp;<\/div>\n<div id=\"fancybox-wrap\">&nbsp;<\/div>\n<div id=\"famos-iframe-anchor\" class=\"famos\" style=\"z-index: -10000; position: absolute; left: 700.5px; top: 1121px; width: 64px; height: 15px;\" title=\"|&lt;a id=&quot;spotlight-trigger&quot; class=&quot;minispot-logo&quot; href=&quot;javascript:void(0)&quot;&gt;&lt;\/a&gt;\">&nbsp;<\/div>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp;spring pea and fava bean salad with fava leaves&nbsp; serves 4 what you need: from the farm 1 cup freshly shucked English spring peas 1 cup young fava beans, pods removed (skins removed as needed) 2 generous handfuls of fava leaves, trimmed fava flowers (as needed) 3-4 purple globe turnips, trimmed and thinly sliced \u00bd [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,340],"tags":[932,907,908,914,910,927,389,131],"class_list":["post-6972","post","type-post","status-publish","format-standard","hentry","category-recipes","category-starters","tag-apple-cider-vinegar","tag-fava-beans","tag-fava-leaves","tag-mcgrath-family-farm","tag-organic","tag-organic-salad","tag-spring-peas","tag-turnips"],"_links":{"self":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/6972","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/comments?post=6972"}],"version-history":[{"count":18,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/6972\/revisions"}],"predecessor-version":[{"id":7258,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/6972\/revisions\/7258"}],"wp:attachment":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/media?parent=6972"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/categories?post=6972"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/tags?post=6972"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}