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Title: Fava Bean Salata
Categories: Greek Salad
Yield: 8 Servings
| Karen Mintzias | ||
| 1 1/2 | c | Dried fava or butter beans soaked overnight in water |
| 1/3 | c | Extra-virgin olive oil |
| 1/2 | c | Finely chopped onion |
| 1 | Garlic clove; finely chopped | |
| 1/3 | c | Finely diced carrot |
| 1/3 | c | Finely diced celery |
| 1 | Bay leaf; crumbled | |
| 2 1/2 | tb | Minced flat-leaf parsley |
| Sea salt; to taste | ||
| 1/2 | ts | Freshly ground black pepper or more to taste |
| 1 | sl | Coarse-grain bread crust removed, and soaked for 5 minutes |
| 2 | tb | Olive oil; (or to taste) |
| 1 | sm | Lemon; juiced |
| FOR SERVING | ||
| 1 | pn | Paprika; (generous) |
Drain the dried beans and place in large saucepan with cold water to cover. Bring slowly to a boil, drain and rinse. Rinse out the saucepan, return the beans to the pan, and add cold water to cover by 3 inches. Bring to a boil, reduce the heat, cover, and gently simmer 25 to 30 minutes, or until soft. Drain, reserving 1/2 cup of the cooking liquid. Remove the fava bean skins with your fingers and spread the beans between layers of paper towels to dry.
Heat 2 tablespoons of the olive oil in a large heavy skillet. Saute the onion, garlic, carrot, celery, and bay leaf over medium-low heat for 15 to 20 minutes, or until dark golden brown, stirring occasionally with a wooden spoon.
Transfer to a food processor or blender container and add the bread. With the machine running, add about two thirds of the lemon juice and 2 tablespoons of the olive oil, and process until thick and smooth. Add a few tablespoons of water if the puree seems too thick, and add salt, pepper, olive oil, and/or lemon juice to taste.
Serve on a platter, sprinkled with the remaining parsley and olive oil and the paprika.
To make the traditional way: Pound the cooked vegetable-bean mixture and the bread in a large wooden mortar for 5 minutes. Slowly add about two thirds of the lemon juice and then 3/4 cup of the olive oil. Pound for 5 minutes longer, and add salt, pepper, olive oil, and/or lemon juice to taste.
Source: Flavors of Greece - by Rosemary Barron ISBN: 0-688-07087-6
Typed for you by Karen Mintzias
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