03 October, 2010

Fava Bean and Arugula Salad with Parmesan

I will never get tired of salads. Does anyone relate to that? I just love them for lunch or as light dinner that is put together in no time.
A couple of months ago I picked up an edition of the BBC Easy Cook magazine, that was promising lots of simple summer salads on their front page. They did not fail to deliver. Here is one of them (with just slight changes from my side):
Fava Beans with Arugula and Parmesan. Imagine deliciously sweet Fava beans meeting bitter arugula and salty Parmesan rounded up with some olive oil and lemon juice. It will get you to taste heaven. I promise.
I fell in love with this one immediately. In fact, it has become one of my favorite post-marathon training meals, as Fava beans have a pretty high Glycemic Index (which means that sugars will be available quickly to help restore my torn muscles). But Fava beans are just one part of the salad. After long runs of more than an hour my stomach is quite sensitive. Although I feel hungry, heavy foods would just leave me with stomach cramps. This salad has beans in it, but it is still very light. It contains raw and light celery sticks, some green leaves and Parmesan. Just the right combination to fill a “wannabe marathoner’s” tummy without upsetting it.
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FAVA BEAN AND ARUGULA SALAD WITH PARMESAN

adapted (with slight changes) from BBC GoodFood


2 cups fresh or frozen Fava (broad) beans
5 small celery sticks
2 cups arugula leaves, loosely packed and roughly chopped
1/4 cup mint leaves, loosely packed and roughly chopped

4 tablespoons olive oil
1 lemon, juice of 
salt and pepper to taste
1/2 cup Parmesan cheese, shaved or grated

Serves 4
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Cook the fava beans in boiling salted water for 1-2 minutes. Drain and rinse. When they are cool enough to handle, pop them out of their shells.  Set aside.
Cut the celery into match sticks about 1 inch long.
In a large serving bowl, combine celery, arugula, mint leaves, and cooked and shelled beans.

In a small bowl, combine olive oil and lemon juice. Season with salt and pepper. Whisk until the mixture begins to thicken. Pour dressing over the salad and toss. Garnish with shaved Parmesan cheese. Serve immediately.

3 comments:

  1. Yes, I am with you, I too am never tired of salad and I love fava beans, both green and dried! This is a great salad recipe which is easy to make and healthy!

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  2. I like your suggestion of adding fava beans to the salad. Arugula is truly one of my favorite greens. I just posted a recipe of an Arugula salad on my blog - I think you would like it. http://cuceesprouts.com/2011/05/blueberry-surprise-salad/

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  3. I really enjoyed this Anja. Growing up, I was totally alien to the concept of eating raw greens except perhaps iceberg lettuce- even that was more due to pressure from my dad to 'try everything out'. Now my parents claim I eat too many leaves and not enough real food :)

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