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Sweet Corn, Fava Bean, and Fennel Salad

Daisy Martinez, host of Food Network's Viva Daisy! and author of Daisy: Morning, Noon and Night!
Ingredients
  Ears of corn 10 , shucked and all silk removed
  Fava beans 1 1⁄2 Pound, shelled, blanched, and peeled (About 1 ½ Cups)
  Fennel bulb 1⁄2 Large, outer layer peeled, core removed and cut into ¼-inch dice to make 1/2 cup
  Chopped fennel fronds 2 Tablespoon
  Extra-virgin olive oil 1⁄4 Cup (4 tbs)
  Freshly ground pepper To Taste
  Sea salt To Taste (Kosher Or Fine Sea)
Directions

• Bring a large pot of salted water to a boil. Add the corn and cook until tender-firm, about 5
minutes. Drain and let stand until cool enough to handle. Slice the kernels off the cobs (You will have about 7 cups of kernels.)
• Toss the corn, fava, fennel, fennel fronds, and olive oil together until the vegetables are
coated with oil. Season with salt and pepper to taste. Serve right away or let stand at room
temperature for up to 1 hour.
Variation: If there are no favas in the market, fresh peas, blanched very quickly in
boiling salted water, make a fine substitute. So do freshly cooked and shelled or frozen
edamames that have been defrosted.
Note: To prepare favas, first remove the beans from the pods. Snap off the stem end of the pod and pull off the string that runs along the seam down the length of the pod. That should make it easy to open the pod with your fingers. (If not, use a paring knife to help open the pod.) Remove the beans. The skin of the beans, which can be very thin or quite thick, depending on the favas, must be removed before the favas can be eaten. This is much easier to do if you blanch them first:Drop them into a large pot of boiling water and cook until the skins turn bright green, 2 to 3 minutes. Drain the beans and run them under cool water, and drain again. Use the tip of your thumbnail to flick open the dark spot in the skin at one end of the bean then just squeeze out the bean.

Recipe Summary

Cuisine: 
American

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5974 Calories from Fat 795

% Daily Value*

Total Fat 89 g137.1%

Saturated Fat 9.4 g46.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 631.1 mg26.3%

Total Carbohydrates 1153 g384.3%

Dietary Fiber 263.7 g1054.6%

Sugars 158.6 g

Protein 284 g567.3%

Vitamin A 165.9% Vitamin C 426.1%

Calcium 90.4% Iron 380.6%

*Based on a 2000 Calorie diet

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Sweet Corn, Fava Bean, And Fennel Salad Recipe