Fava Beans with Dill, Fennel, and Parsley
Serve this as an appetizer or toss in shredded chicken to make it a full meal.
Fava beans can be hard to track down. If you can't find any fresh (look for the weird fuzzy pods!), frozen work just fine. If you can't find frozen (also a possibility), edamame or peas are a good stand-in.
Inspired by Bon Appetit
3/4 cup fresh fava beans (from about ¾ pound pods) or frozen, thawed
1/2 small fennel bulb, thinly sliced
1 scallion, thinly sliced
2 tablespoons coarsely chopped fresh tarragon
1 tablespoon red wine vinegar
1/4 cup fresh flat-leaf parsley leaves
2 tablespoons dill, chopped
1/2 teaspoon finely grated lemon zest
2 teaspoons fresh lemon juice
If using fresh fava beans, cook in a large saucepan of boiling salted water until tender, about 4 minutes. Drain and transfer to a bowl of ice water. Drain and peel. (If using frozen fava beans, cook 2 minutes; transfer to a bowl of ice water, then drain.)
Toss in a large bowl with fennel, scallion, vinegar, parsley, dill, and remaining 3 Tbsp. oil; season with kosher salt, pepper, and more vinegar, if desired.
Serve on crackers atop cheese (goat, whipped feta or a savory strained yogurt), topped with lemon zest, sea salt and more pepper.