Fava Bean and Bulgur Salad


Bulgur wheat, with its chewy texture and nutty taste, is a good backdrop for a wide variety of ingredients. In this hearty salad, sweet, earthy fava beans are a standout. We've combined them with cherry tomatoes, diamonds of yellow bell pepper, and a chiffonade of fresh basil. Moistened with a zesty garlic-lemon dressing and garnished with shaved Parmigiano Reggiano, this tasty salad makes a great addition to a picnic or summer meal.


2 tablespoons fresh lemon juice
2 cloves garlic (minced)
1 teaspoon Dijon mustard
2 tablespoons minced fresh parsley
1/3 cup extra-virgin olive oil
  Salt and freshly ground black pepper (to taste)
1 1/2 cups quick- cooking bulgur wheat
1 1/2 cups boiling water
1/2 teaspoon salt
1 1/2 cups shelled and peeled fresh fava beans
1/4 cup thinly sliced scallions
1/2 cup diced yellow pepper (1/4-inch squares)
3/4 cup cherry tomatoes (cut in half)
1/2 cup fresh basil (cut into thin ribbons, chiffonade)
  Salt and freshly ground black pepper (to taste)
2/3 cup Parmigiano Reggiano curls (shaved from a larger wedge)


To make the vinaigrette, combine all the dressing ingredients in a small jar or container. Seal tightly with a lid and shake vigorously to combine. Refrigerate until serving time, up to 4 days.

For the salad, place the bulgur in a large bowl, add the boiling water and salt, and stir to blend. Let the bulgur sit at room temperature for 1 hour, stirring once or twice. The wheat should absorb all of the liquid and be just tender to the bite (al dente).

Add the favas, pepper, tomatoes, and basil, and stir to combine. No more than 1 hour before serving, add about half of the vinaigrette and stir to moisten the salad (don't add it any sooner, because the vinaigrette will leach the color from the favas and tomatoes over time). Taste and add more dressing as desired.

Season to taste with salt and pepper, and transfer the salad to a large platter. Garnish with the cheese curls and serve at room temperature for best flavor.


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