← Back to Search Results
Italian
Fava and Yellow Beans with Radicchio, Goat Cheese and Anise Orange Vinaigrette Recipe-4493

Photo by: Joseph De Leo
Comments: 0
 

Recipe

This salad speaks of summer and when I first thought of pairing the beans with the radicchio, I knew it would taste splendid with the anise-flavored orange vinaigrette. My maternal grandmother, Adeline Gentile, made this vinaigrette more than any other, and so star anise and Sambuca were staples in her kitchen. She spoke only Italian and had learned how to make the vinaigrette from her mother in Italy before emigrating to the United States. My grandmother’s house was flanked by the houses owned by her two sisters and these three houses formed a little community where we always felt safe, welcome, and extremely well fed!

Yield: Serves 4

Ingredients

Anise-orange vinaigrette:

  • 1 shallot, chopped
  • Juice and zest of 1 orange
  • 1 tablespoon honey
  • ½ tablespoon sherry vinegar
  • 1 teaspoon ground star anise
  • 1 tablespoon Sambuca liqueur
  • 1 cup olive oil
  • Freshly ground black pepper and kosher salt
  • 1 tablespoon chopped fresh basil

Fava and yellow beans:

  • 1 ½ cups shelled fava beans
  • 1 ½ cups trimmed yellow wax beans 
  • 2 cups coarsely chopped radicchio
  • Kosher salt and freshly ground black pepper
  • 1 cup crumbled goat cheese

Directions

1.    To make the vinaigrette: In a bowl, mix together the shallot and orange zest. Add the orange juice, honey, vinegar, star anise, and Sambuca. Slowly whisk in the olive oil to emulsify. Season to taste with salt and pepper.

2.    If using within 3 or 4 hours, stir in the basil and refrigerate for 3 to 4 hours. Otherwise, cover and refrigerate for up to 3 days. Stir the basil into the vinaigrette an hour or so before serving.

3.    To make the beans: In a large pot of lightly salted water, blanch the fava beans for 3 to 6 minutes or until tender. Drain and immediately submerge in ice-cold water. Drain again. Dry on paper towels.

4.    In another large pot of lightly salted water, blanch the yellow beans for 2 to 3 minutes or until tender. Drain and immediately submerge in ice cold water. Drain again. Dry on paper towels. 

5.    In a large bowl, toss together the radicchio, fava, and yellow beans. Add as much vinaigrette as needed (probably about 1 cup) and season to taste with salt and pepper. Reserve the remaining vinaigrette for a later use.

6.    Divide the salad among 4 serving plates. Top each serving with goat cheese and serve immediately.

 


© 2007 Rick Tramonto
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving

807kcal (40%)
331mg (14%)
46g
16g
61g (94%)
0g
12g (59%)
41g
6g
13mg (4%)
11g
21g
130mg
824mg
93mcg RAE (3%)
30mg (49%)
137mg (14%)
5mg (30%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
food-to-live-by Food to Live By
by Myra Goodman
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
baked-explorations Baked Explorations
by Matt Lewis
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
spice Spice
by Ana Sortun
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?