This is the other half of yesterday’s post. If you’re going to make a flashy salmon-colored salmon with sprinkles of red, why not go ahead and serve it with a bright pink and green salad with hints of yellow? It’s so much fun to eat a plate that looks like this. The connection might be far-fetched, but this painting was in my living-room when I was a child, and I remember spending
hours a fair amount of minutes trying to decipher how it worked and how many fish actually were in the bowl. And come one, fish –> salmon recipe, give me some credit.
To this day I’m still madly in love with this painting, the way people are in love with their childhood, you know, in a very innocent and relentless way. But I’ve also been enamored with this salad. Granted, I’ve only been acquainted with it for a year, but at the time it appeared to me as a great combination of super easy to prepare and likely to impress. And it turned out to be exactly that.
Fava bean and radish salad
Cooking time: 15 minutes
Total time: 40 minutes
- 1/2 lb frozen fava beans
- 1 bunch radishes (about 3 cups)
- 1/2 lemon
- 1/2 cup cilantro
- 1/4 tsp ground cumin
- 1 tbsp olive oil
- salt and pepper
1. Cook fava beans according to package instructions (boil or steam.) In the meantime, rinse the radishes and cut them in quarters. Roughly chop the cilantro, zest 1/2 lemon.
2. Once the beans are cooked, rinse them in cold water to stop the cooking, and peel their skins. In a large bowl, combine fava beans, radished, cilantro, cumin and lemon zest.
3. For the dressing, combine in a small bowl olive oil, juice of 1/2 lemon, salt and pepper (to taste.) Add to the salad right before serving.
- The original recipe calls for preserved lemon instead of fresh lemon. I didn’t have them on hands but they taste amazing in this salad.
- You can substitute lima beans for fava beans.
Source: adapted from The Ottolenghi cookbook.