← Back to Search Results
sauteeing, sauteeing American, American
Warm Frisée and Fava Bean Salad Recipe-7711

Photo by: Joseph De Leo
Comments: 0
 

Recipe

A type of chicory with fine, frilly leaves and a blanched heart, frisée has a gentle bitterness that complements sweet fava beans. Look for a small head of frisée with a lot of white or pale yellow heart, and tear the leaves into small pieces so they’re easy to eat.

Yield: Serves 4

Ingredients

  • 2 pounds fava beans
  • 2 ounces pancetta (1 slice, ¼ inch thick), sliced crosswise in ¼ inch pieces
  • 1 tablespoon extra virgin olive oil
  • 2 shallots, minced
  • ¼ pound young, tender frisee torn into very small pieces
  • 2 tablespoons minced Italian parsley
  • 1 tablespoon sherry vinegar
  • Salt and freshly ground black pepper

Directions

To double-peel fava beans:

Shell the beans. Bring a large pot of water to a boil over high heat. Add beans and boil 2 minutes if large, 1 minute if small; drain and transfer to a bowl of ice water. Drain when cool, then remove the outer skin from each bean by pinching open the end of the bean opposite the end that connected it to the pod. The peeled bean will slip out easily. You should have about 1 to 1¼ cups peeled beans.

Saute pancetta in olive oil in a skillet over moderately low heat until it renders most of its fat and begins to crisp, about 5 minutes. Add shallots and sauté until softened, about 1 minute.

Put frisée in a serving bowl. Add contents of skillet, parsley and vinegar.

Toss well, then add favas, season with salt and pepper and toss again.

Taste and adjust seasoning.


© 1997 and 2008 Janet Fletcher

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

365kcal (18%)
432mg (18%)
47g
20g
11g (17%)
0g
3g (14%)
6g
2g
10mg (3%)
4g
22g
157mg
989mg
98mcg RAE (3%)
11mg (19%)
113mg (11%)
6mg (31%)
 

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

american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
mexican-everyday Mexican Everyday
by Rick Bayless
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
baked-explorations Baked Explorations
by Matt Lewis
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
lucid-food Lucid Food
by Louisa Shafia
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
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
in-the-kitchen-with-david In the Kitchen with David
by David Venable
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
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?