Friday, April 12

Fava Bean, Meyer Lemon, & Parmesan Farro

This is another variation of my super versatile farro salad recipe (seen here and here) and might be my easiest yet. Just-in-season spring fava beans are paired with nearly out-of-season meyer lemons for a light season-transitioning meal. There are only a few ingredients in the salad, so it’s important that everything is fresh so that the flavors will really shine. Shelling two pounds of fava beans from their pods is a little bit of work (I like to mindlessly peel them in front of the TV) but can be done well in advance of assembling the final dish. I find that farro salads hold up really well over time (even when they are dressed), so leftovers should keep in the fridge for several days.

Fava Bean, Meyer Lemon, & Parmesan Farro:
  • Rinse 1 1/2 c. farro under cold water, place in a pot, cover with cold water, and bring to a boil over high heat.
  • Add a generous pinch of salt, lower your heat to medium-low, and cover with a lid.
  • Cook farro for 25-30 minutes, or until al dente.*
  • Meanwhile, remove the beans from 2 lb. of fava bean pods.
  • Cook the beans in boiling water for 2-3 minutes, then immediately transfer to a bowl of cold water.
  • Pop the beans out of their tough shell and set aside.**
  • Drain the farro and rinse with cold water until grains are room-temperature.
  • Toss the farro with the fava beans, the zest of 1 meyer lemon, and a pinch of salt and pepper.
  • In a small bowl, whisk together the juice of 1 meyer lemon, 1 tsp. Dijon mustard, and 2 tbsp. olive oil and season with salt and pepper.
  • Pour the dressing over the farro and toss to combine.
  • Use a vegetable peeler to shave a small block of Parmesan cheese over the salad.
  • Divide into bowls and serve.

Serves two (main course)
Serves four - six (side dish)