Granny's Fava Greek Salad
1 1/2 cup Fava or butter beans, soaked
1/3 cup Extra-virgin olive oil
1/2 cup Finely chopped onion
1 x Garlic clove, finely chopped
1/3 cup Finely diced carrot
1/3 cup Finely diced celery
1 x Bay leaf, crumbled
2 1/2 tbl Minced flat-leaf parsley
Sea salt, to taste
1/2 tsp Freshly ground black pepper
1 slc Coarse-grain bread crust removed, and soaked for 5 minutes in:
2 tbl Olive oil
1 sm Lemon, juiced
FOR SERVING
1 pch Paprika
Method :
Drain the dried beans and place in large saucepan with cold water to cover.
Bring slowly to a boil, drain and rinse. Rinse out the saucepan, return the
beans to the pan, and add cold water to cover by 3 inches. Bring to a boil,
reduce the heat, cover, and gently simmer 25 to 30 minutes, or until soft.
Drain, reserving 1/2 cup of the cooking liquid. Remove the fava bean skins with
your fingers and spread the beans between layers of paper towels to dry.
Heat 2 tablespoons of the olive oil in a large heavy skillet. Saute the onion,
garlic, carrot, celery, and bay leaf over medium-low heat for 15 to 20 minutes,
or until dark golden brown, stirring occasionally with a wooden spoon.
Transfer to a food processor or blender container and add the bread.
With the machine running, add about two thirds of the lemon juice and 2
tablespoons of the olive oil, and process until thick and smooth.
Add a few tablespoons of water if the puree seems too thick, and add salt,
pepper, olive oil, and/or lemon juice to taste.
Serve on a platter, sprinkled with the remaining parsley and olive oil and the
paprika.
To make the traditional way: Pound the cooked vegetable-bean mixture and the
bread in a large wooden mortar for 5 minutes. Slowly add about two thirds of the
lemon juice and then 3/4 cup of the olive oil. Pound for 5 minutes longer, and
add salt, pepper, olive oil, and/or lemon juice to taste.