I love picking up my CSA (Community Supported Agriculture) box each week. You never know what you are going to get and sometimes you get something you've never eaten before. Like fava beans. What do you do with fava beans? After some research, I found that fava beans are a lot of work (boo), but well worth the effort (yay!). I settled on making a fava bean, avocado, and spring mix (all items from my CSA box) salad to top crostini. This is an appetizer I'm proud to serve to guests. It's crunchy, creamy, rich, and fresh; it will not disappoint!
Fava beans are a lot of work so I recruited a friend to help me prepare them. You first have to remove the beans from their pod. Then blanch the beans in boiling water for 4 minutes and transfer to an ice bath to stop the cooking. Once cooled, the skin around each bean needs to be removed. Finally, the beans are ready for use. Trust me when I say it is worth the effort!
- 1 cup fava beans, prepared and ready for use
- 2 ripe avocados, cut into small cubes
- 2 handfuls of spring lettuce
- 1 small handful of mint, roughly chopped
- 1 shallot, minced
- 1 lemon
- olive oil
- salt and pepper, to taste
- 1 baguette, sliced into small circles
- Mix in large bowl the fava beans, avocado, lettuce, and mint.
- In small bowl, whisk together the shallot, juice of 1/2 lemon, 3 tablespoons olive oil, dash of salt, and dash of pepper. Add more lemon if needed.
- Add dressing to fava bean mix and toss well. Taste and add more salt if needed.
- Place baguette slices on baking sheet and drizzle or spray with olive oil. Place under broiler until toasted and then flip. Apply olive oil to other side and place under broiler until toasted.
- Place crostini on serving tray and top with fava bean mix.