Bordeaux Spinach, Fava Bean, and Basil Salad with Egg Yolk Vinaigrette and Roasted Garlic Crouton
Source: Sarah Henkin, CUESA Markets Chef (May 26, 2009)
This recipe was demonstrated at CUESA’s Food Wise Booth on May 26, 2009.
1 head new garlic (or regular)
½ cup olive oil, plus more for baking
1 pound fava beans, removed from pod
1 egg, boiled for 5 minutes
Red wine vinegar
½ pound Bordeaux Spinach (or regular), washed and dried
1 bunch fino verde basil (or regular), leaves picked
½ loaf country style bread, crusts removed and torn into rough bite-sized pieces
- Preheat the oven to 375 degrees. Remove the top of the head of garlic so you can see the cloves. Make a little pouch of tin foil, place garlic inside, sprinkle with olive oil and salt and bake until cloves are completely softened, 30-40 minutes.
- Meanwhile, bring a pot of salted water to boil. Blanch the fava beans, drain, and run under cold water. If they are young and tender, you may leave the outer shell on. If they are older or larger, slip the outer shell off. Set aside.
- Peel the egg and remove the yolk into a small bowl, season with a pinch of salt and a splash of red wine vinegar and mash up until smooth, whisk in the ½ cup of olive oil and taste. Season with more salt or red wine vinegar as needed.
- Toss the bread pieces with a small bit of olive oil and bake until golden on outside. Remove from oven and smear roasted garlic on each crouton.
- Assemble salad: Toss together spinach, basil leaves, and favas. Add just enough of the egg yolk dressing to lightly coat the leaves and toss again. Serve with roasted garlic croutons.