Bruschetta With Fava Beans, Greens, And Blood Oranges
Serves: 2
Cody DuBuque
1 January 1970
Based on User reviews:
48
Spice
54
Sweetness
50
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Water6 tbsps
Extra-Virgin Olive Oil (divided)2 tbsps
Lemon Juice (fresh)1 tbsp
Balsamic Vinegar (white)Directions:
1
Place 1/4 cup fava beans in small bowl; reserve for salad
2
Combine 1 1/2 cups fava beans, 1 cup water, and garlic in large skillet
3
Bring to boil
4
Reduce heat to medium; simmer uncovered until fava beans are tender, stirring occasionally, about 10 minutes
5
Drain favas, reserving cooking liquid
6
Transfer favas to processor; add 3 tablespoons oil and lemon juice
7
Puree until smooth, adding reserved cooking liquid by tablespoonfuls to moisten puree as needed
8
Season with salt and pepper
9
Transfer fava puree to another small bowl
10
DO AHEAD: Can be prepared 1 day ahead
11
Cover and chill fava puree and whole fava beans separately
12
Bring puree to room temperature before using
13
Finely grate enough peel from 1 orange to measure 1 teaspoon; squeeze 2 tablespoons juice from same orange
14
Cut off peel and white pith from remaining 2 oranges
15
Working over bowl and using small sharp knife, cut between membranes to release orange segments
16
Whisk orange peel, 2 tablespoons orange juice, vinegar, and 3 tablespoons oil in small bowl
17
Season vinaigrette with salt and pepper
18
Toss greens, orange segments, 1/4 cup favas, and vinaigrette in large bowl
19
Spread fava bean puree on warm baguette toasts, dividing equally
20
Top toasts with salad and serve
21
Place 1/4 cup fava beans in small bowl; reserve for salad
22
Combine 1 1/2 cups fava beans, 1 cup water, and garlic in large skillet
23
Bring to boil
24
Reduce heat to medium; simmer uncovered until fava beans are tender, stirring occasionally, about 10 minutes
25
Drain favas, reserving cooking liquid
26
Transfer favas to processor; add 3 tablespoons oil and lemon juice
27
Puree until smooth, adding reserved cooking liquid by tablespoonfuls to moisten puree as needed
28
Season with salt and pepper
29
Transfer fava puree to another small bowl
30
DO AHEAD: Can be prepared 1 day ahead
31
Cover and chill fava puree and whole fava beans separately
32
Bring puree to room temperature before using
33
Finely grate enough peel from 1 orange to measure 1 teaspoon; squeeze 2 tablespoons juice from same orange
34
Cut off peel and white pith from remaining 2 oranges
35
Working over bowl and using small sharp knife, cut between membranes to release orange segments
36
Whisk orange peel, 2 tablespoons orange juice, vinegar, and 3 tablespoons oil in small bowl
37
Season vinaigrette with salt and pepper
38
Toss greens, orange segments, 1/4 cup favas, and vinaigrette in large bowl
39
Spread fava bean puree on warm baguette toasts, dividing equally
40
Top toasts with salad and serve