Fava Bean & Fennel Salad with Oregano Dressing

This Fava Bean and Fennel Salad is proof that all (okay, maybe just “most”) salads do better with a great dressing and a pile of cheese.

This salad is what I tell people I would pitch to New York Times Cooking, if they would ever be open to accepting my pitches (Hi NYT! Call me!!). It’s an easy but elevated meal, with a quick and light dressing, a few easy-to-access vegetables that complement each other, and one unique element in the fava beans! Yes, fava beans are a little hard to source, but I love using edamame as a substitute for them. Both are easy to boil and peel, and both work really well in this salad.

If you are looking for a salad that can be the perfect side to a big protein like roasted chicken or buttery salmon, this one is a great option. But if you are looking for a “meal” salad to fill you up, this makes two big servings, and you can pack it with as many or as few beans as you like to up the satiety factor.

Overall, I just love this simple fennel salad, and I hope you’ll love it, too.

Ingredients you will need for the oregano dressing

I love making dressings directly in the bowl I plan to toss the salad in. It cuts down on dishes, but also gives you a large area space so that whisking the dressing is easy. Here is everything you’ll need to make this oregano dressing:

• 1 tablespoon dijon mustard
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 3 tablespoons white wine vinegar
• 5 tablespoons extra-virgin olive oil
• Diamond Crystal kosher salt

What you will need for the fava bean and fennel salad

The dressing is just the base of the recipe, and everything else that goes into it is what makes it good! Here are the ingredients I use for the salad:

• 20 fava bean pods, about 1 cup of shelled fava beans, 160 grams of just the beans
• 1 medium fennel bulb, 250 grams
• 1/2 small sweet onion, 100 grams
• 3 slices sourdough bread, 140 grams
• 2 tablespoons extra-virgin olive oil
• Diamond Crystal kosher salt

How to shell and cook fava beans

Fava beans are funny in the way that they have two shells. The first is the big, thick shell that holds the beans. This shell is actually a delight to peel. It’s fuzzy on the inside and you can just brush the beans right out of it. Save those peels for vegetable stock, they will add a nice flavor and act the same way as the rest of your vegetable scraps.

The second shell of the fava bean is a little trickier. It’s a thick, clear coating on the outside of each bean. When the beans are raw, it’s nearly impossible to pull these off of the beans. But when you blanch the beans, it helps release the shell, making it so you can easily pinch them off of the beans themselves.

Most people say to boil your fava beans, but I have a hack that I like to use, which I’ll talk about more below!

My fava bean shortcut

My fava bean shortcut is more of an excuse not to get out another pot. Instead of boiling fava beans for 5 minutes and then adding them to ice water (which is a common preparation), I like to put them in a heat safe bowl and cover them with boiling water from a kettle.

I then cover this bowl and let it sit for 15 minutes while I finish the rest of the recipe. From there, I drain the bowl and refill it with cool water. At this point the fava beans are ready to pop right out of their shells. All you need is a little pinch and they will easily release.

How to toast the perfect croutons for this fava bean salad

There are so many ways to make good croutons. I even have a recipe for it in my cookbook, that’s how much I care about them!

Here I make my croutons in a sauté pan. It’s quick, and it doesn’t heat up your house by making you turn on the oven. Just make sure to place a pan over medium heat and add a good glug of olive oil. The olive oil will help the croutons to get all golden brown and delicious. Cook them undisturbed for 3-4 minutes, then move them around the pan and cook an additional 4 minutes until they are golden.

Bringing this salad together

The salad is all piecemeal at this point, but it can easily be brought together!

While the beans are soaking, mandolin or thinly slice the one fennel bulb and one half of a sweet onion. Reserve 1/4 cup of fennel fronds. Add the sliced fennel and onion to the bowl with the dressing. Then toast the croutons according to the instructions above and toss them in with the vegetables.

Drain the fava beans and cover them with cool water. Then pinch each bean to release the thick white outer coating. Once the peels are removed add them to the bowl with the salad.

Toss the salad to coat in the dressing. I like to do this with clean hands, I just find that it’s easier than salad tongs!

Grate one ounce of fresh parmesan over each salad bowl. Crack on some freshly ground black pepper and either serve in two bowls for personal portions, or on a big platter as a side portion.

Tips on what proteins you can add to this fava bean and fennel salad

I love to serve this salad alongside many proteins, whether that be a rotisserie chicken, or a simple roasted salmon, or a salmon recipe that is a bit more adventurous.

If you want to keep it plant-based, a tofu cutlet or crispy tofu is also a great addition to this salad.

FAQ

And that’s it for this Fava Bean and Fennel Salad with Oregano Dressing!

Of course, if you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you.

Fava Bean & Fennel Salad with Oregano Dressing

Fava beans are one of my favorite little spring and summer farmers’ market treats. But please know, this salad will still be phenomenal even if you replace the with edamame beans. (Which yes, is something I totally do in the winter!) This simple salad has a straight-forward (but delicious!) dressing, and with the beans it counts as a full meal, and honestly keeps me coming back for more, and wishing fava bean season lasted much, much longer.

Ingredients

For the oregano dressing

• 1 tablespoon dijon mustard
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 3 tablespoons white wine vinegar
• 5 tablespoons extra-virgin olive oil
• Diamond Crystal kosher salt

For the fava bean salad

• 20 fava bean pods about 1 cup of shelled fava beans, 160 grams of just the beans
• 1 fennel bulb 250 grams
• 1/2 small sweet onion 100 grams
• 3 slices sourdough bread 140 grams
• 2 tablespoons extra-virgin olive oil
• Diamond Crystal kosher salt

For topping

• 2 ounces freshly grated parmesan
• Freshly ground black pepper

Instructions

• In a large bowl, whisk together the 1 tablespoon mustard, 1 teaspoon oregano, 1/4 teaspoon red pepper flakes and 3 tablespoons white wine vinegar. Whisking constantly, gradually stream in up to 5 tablespoons of olive oil. Season with salt to taste.

• Remove the fava beans from their shells and add them to a heat-safe bowl. Cover the beans with boiling water, then cover the bowl with a lid and let sit for 10-15 minutes.

• While the beans are soaking, mandolin or thinly slice the one fennel bulb and one half of a sweet onion. Reserve 1/4 cup of fennel fronds. Add the sliced fennel and onion to the bowl with the dressing.

• Tear up the 3 slices of sourdough into bite-sized chunks.

• Set a pan over medium heat and add 2 tablespoons of olive oil. Add the bread and toast undisturbed for 3-4 minutes, then give them a stir and toast another 3-4 minutes, or until golden on all sides. Season with salt and add the croutons to the bowl with the salad.

• Drain the fava beans and cover them with cool water. Then pinch each bean to release the thick white outer coating. Once the peels are removed add them to the bowl with the salad.

• Toss the salad to coat in the dressing. Portion into two bowls.

• Grate one ounce of fresh parmesan over each salad bowl. Crack on some freshly ground black pepper and enjoy!