Fava Bean Fennel Salad

INGREDIENTS

2-3 lbs fresh fava beans (1 1/2 to 2 cups shelled beans)

1 small bulb fennel, thinly sliced

1/2 cup Parmesan cheese, thinly sliced

10 fresh mint leaves, thinly sliced

2 green onions, sliced

2 tablespoons extra virgin olive oil

1 tablespoon lemon juice

Salt and pepper to taste

DIRECTIONS

Shell fava beans over a large bowl. Bring 2 quarts of salted water to a boil. Add the beans and simmer for a few minutes, until just tender. Using a slotted spoon, remove the beans and transfer to a bowl of ice water. The ice water halts the cooking process and keeps the beans a nice, bright green colour.  After a couple minutes, drain the bean and remove the outer peel.

On a platter or In a bowl, combine the cooked fava beans, the sliced fennel, and onions. Drizzle olive oil and lemon juice over the mixture, sprinkle with salt and pepper, and toss to coat. Add the Parmesan and mint, and toss to mix. Garnish with fennel fronds and/or mint sprigs. Perfect for a summer day!