SPINACH SALAD WITH FAVA BEANS

INGREDIENTS – 2 SERVINGS as a first course
2 cups fresh spinach
1 cup cooked fava beans (if dried see recipe below)
1 cup cooked green beans (since they are not in season here, I used Organic frozen beans)
2 teaspoons mustard seeds
lemon, olive oil, salt & pepper

Soak *Fava beans overnight if using dried beans and prepare as instructed. (You could also buy frozen fava beans which is for sure easier.)
Wash and dry spinach – place in a large salad bowl
Steam green beans until al dente. Strain, pat dry and add to spinach
Add cooked Fava beans to the bowl
Dressing:
In a mixing bowl combine 1/4 cup olive oil, 1 tablespoon fresh lemon juice, 1 tablespoon mustard seeds, salt and pepper to taste.
Adjust dressing as needed.
Toss dressing in spinach mix and serve chilled.

Bon Appétit

* Dried fava beans preparation:

Fava beans should be peeled before eating. While the outer peel of the beans is technically edible, it has a woody texture that detracts from the rich creaminess of the inner bean .

To Cook: Sort and rinse. Cover 1 part beans with about 3 parts water and soak overnight. Drain and peel the outer skin off of each bean. Add peeled beans to 3 parts water or stock and bring to a boil. Reduce heat and simmer for about 35-40 minutes, or until done to your preference.

Test frequently during cooking, then come to your own decision about when beans are tender and taste 11 done .” Remember, intended use dictates desired tenderness. It is better to cook beans to a firm stage for salads, freezing, and longer-cooking recipes. If you plan to puree or mash the beans, cook until very soft.