Advertisement

Fava and rice salad with fines herbes vinaigrette

Time 45 minutes
Yields Serves 4
Fava and rice salad with fines herbes vinaigrette
1

Heat the oven to 300 degrees. Toast the almonds in the oven on a baking sheet until fragrant, about 10 minutes, and set aside.

2

Fill a medium saucepan with water and add about a teaspoon of salt. Bring to a boil while removing the skins from the shelled fava beans. Blanch the beans for 2 to 3 minutes, just until tender. Using a slotted spoon, transfer them to a shallow bowl to cool. Bring the pot of water back to a low boil.

3

Rinse the rice in a small strainer, then add the rice to the boiling water. Cook, stirring occasionally, just until tender, 8 to 10 minutes.

4

While the rice is cooking, whisk together the mustard and vinegar in a small bowl, then whisk in the oil until the dressing emulsifies. Whisk in the chives, chervil, parsley and tarragon. Season with one-fourth teaspoon salt and a pinch of pepper, or to taste.

5

Strain the cooked rice and add it to the favas. Pour half the vinaigrette over the mixture. Add the red pepper and fennel and toss until coated. Add more vinaigrette, salt and pepper to taste.

6

If you are serving the salad right away, sprinkle the toasted almonds over the top. If you want to chill it, cover the salad and refrigerate until needed. Just before serving, stir the salad again and add more vinaigrette if needed, then sprinkle with the toasted almonds.


Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.