Archive for the 'Salad' Category

Summer Barbecue

With temperatures in the 90’s this weekend, we got together with friends for an evening BBQ in the park. Barbecue is great for an omnivore/herbivore crowd because everyone sticks what they want on the grill: veggie burger, tofu dog, tempeh, tofu or meat kebobs, hamburgers, sausage, bratwurst, etc. However, the sides are a little trickier. Mayonnaise-laden potato or pasta salads are popular picnic accompaniments,and while one could swap the regular mayo for vegan mayo, a hot summer day calls for something lighter. Continue reading ‘Summer Barbecue’

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Fava Beans with Asparagus and Mint [and Prosciutto] over Bulgur

fava_bean_and_asparagus_salad_with_mint

The Broadway Farmer’s Market had fava beans last weekend. Having never prepared fava beans and being inspired to experiment with unusual new foods, I bought a pound. However, with a bag of these ugly beans in my fridge and the basic understanding that they are difficult to prepare, I was not sure what to do with them.

So, I turned to my dear friend Mark [Bittman] for advice. My farmer’s market plunder also included a couple bunches of asparagus, so it seemed only natural to make his “Fava Beans with Mint and Asparagus”  from How to Cook Everything Vegetarian. To create an entire meal from this salad I decided to pair it with a grain. I came across several recipes for asparagus or mint with bulgur, so this seemed to be a natural match; I also enjoy bulgur’s chewy texture and nutty flavor and had it in my pantry. Prosciutto rounds out David’s plate, as it has a Mediterranean flavor and is often served chilled.

Bulgur Wheat

  • 1 cup fine-grain bulgur wheat
  • 1 cup water
  1. In a bowl, combine wheat and water and let soak for an hour, stirring 1-2 times.

Fava Bean and Mint Salad with Mint

  • salt
  • 1 pound asparagus, cut diagonally into 2-inch pieces
  • 2 tablespoons vegetable oil
  • 2 teaspoons freshly squeezed lemon or orange juice
  • 1/2 teaspoon sugar
  • 2 pounds fresh fava beans, shucked, blanched, and peeled
  • 1 cup fresh mint leaves
  • freshly-ground black pepper
  • 1 tablespoon grated lemon or orange zest for garnish (optional)
  • a few slices prosciutto, chopped (optional)
  1. Blanch the asparagus in salted, boiling water for 1-2 minutes then drain and rinse under cold water.
  2. In a large bowl, combine the olive oil, lemon juice and sugar, whisking until sugar is dissolved. Add fava beans, asparagus, mint, and salt and pepper, to taste.
  3. Serve salad over bulgur. Top with prosciutto, if using.

Fava Bean and Asparagus Salad With Mint on Foodista