We’re perhaps a little late bringing you this recipe, if only because we like to make it as we wait impatiently for the fava beans to come to size. This late in the year, use the tenderest tops of the fava bushes to make the salad. There is still time! And it will be one more thing to look forward to, next year...
We tip our hat to Linda Ly, whose recipe for this salad was presented by Edible in their online newsletter recently. We’ve added a little tutorial on how to supreme citrus, a process that leaves you with some lovely grapefruit peels, just right for making Candied Citrus Rind.
Makes 4 servings.
To prepare the citrus, cut away the top and the bottom of the citrus.
For an orange, cut about 1/4”, for a grapefruit, cut closer to 1/2”.
Place the fruit on one cut end, and then slice away a section of peel and pith, using a sawing motion to shave just along the flesh of the fruit. Rotate the fruit and cut away another section of the peel. Continue all the way around, trimming off any remaining white pith when done. To separate the sections, hold the fruit over a small bowl to catch drips. Cut each section free of the membrane by cutting it away on both sides, then lifting it free.
To make the dressing, combine the reserved citrus juices with the shallot, salt, pepper, and orange zest.
Slowly whisk in the oil until well blended.
Dress the salad with the citrus juice and oil mixture.
Gently fold the citrus segments into the fava leaves.
Divide the salad among four plates and sprinkle the feta and walnuts on top, then garnish with a few fava flowers and a pinch of orange zest on each plate.
It’s part of our mission here at Mountain Feed to help you make delicious, sustainable, homemade food more often. Stop by and say hello on Facebook, Twitter, Instagram or Pinterest. Or, as always, you can do it the old-fashioned way and come by the store to speak with one of our in-house experts.