It being mid-September, summer salad season is in its last throes and our salad spinners are ‘bout to be put away. Of course, being produce geeks and living in perpetual sun, we never fully hibernate from the greenery, if anything our kitchens start seeing more salads sans lettuce. Last weekend we messed with a version of the classic Green Goddess dressing (typically dill and parsley and something creamy like avo or tahini) and presented it green leaf-less, more like a tart chutney alongside a buttery brunch meal. The tendril crunch of fava beans and the smooth lick of avocado make it the perfect end of ‘salad days’ salad.
Green God(dess)
1 lbs. fava bean pods
1 avocado
2 Persian cucumbers
1/2 red onion, chopped
2 shallots, chopped
2 cloves garlic, minced
1 tsp lime juice
1/4 cup fresh dill, chopped
2 Tbs. walnut oil
1 Tbs. tahini
2 Tbs. champagne vinegar
sea salt and fresh black pepper to taste
1. Start by shelling yo favz. The pods will come apart easily, just make sure to pick out any ill looking beans.
2. Bring a large pot of salted water and the fava beans to a rolling boil; once it boils, they’re are done. Drain and remove and let cool.
3. Peel and slice your avocado — you want thick, firm chunks. Cut your cucumbers into similar sized pieces (peel first if desired) and add to a large mixing bowl with onion, shallots and garlic.
4. In a separate bowl thoroughly mix the lime juice, your fresh dill, oil, tahini, vinegar and seasonings.
5. Peel the casings off the now cooled fava beans and add to the green mess, dress and toss.
Beverage: Champagne Pomme lambic spritzer
Soundtrack: White Rainbow’s Zome
Credits a’wary on this whip, a spiced negative one star handicap for cheat by means of recklessly hands down ingredients. dill Favas and Farsis and walnuts don’t lie…
I was just trying to articulate this salad to my mother yesterday. “It had green stuff in it,” was pretty much all I could manage
Fava!
that shit was gooood
i talked to a dude at this fancy mexican place i deliver fancy wine to about pastor. we were trying to work out how to do it sans meat. he says its mostly chillies, the spit roast is mostly for show and for the onion and pineapple juice to drip down. and then the fat of the meat itself, so that wouldn’t be there, but maybe some other dirty spicy sweet grease pool could work. pastor tacos. PASTOR TACOS