Here’s a helpful link on how to shell fresh fava beans by hand (yes, you have to shell them twice):
Truth be told, I did not include the mint in the salad I made; I’m quite certain at this point in my life that mint just isn’t for me. The tanginess of the lemon juice somehow softens the slight bitterness of the beans, and the fava beans are a pleasant addition to the crisp lettuce greens. Throw in the mint if you like, but know that the salad holds its own without the mint.
For an authentic Spanish meal, pair with Fideua and Garlicky Mushrooms.
Minted Fava Bean Salad
for the dressing
1/4 Cup lemon juice (fresh squeezed)
1/4 Cup olive oil
1 Clove garlic, minced (1 tsp)
for the salad
1/2 Head romaine or red-leaf lettuce, cut into thin strips (4 cups)
3 Cups shelled fresh or frozen fava beans
1/2 Cup firmly packed mint leaves, cut into thin strips
1) To prepare the dressing: Whisk together the lemon juice, oil, and garlic in a small bowl. Season with salt and pepper, if desired. Set aside.
2) Cook the shelled fava beans 3 minutes, or cook frozen fava beans according to package directions. Drain; rinse under cold water. (If using fresh fava beans, shell a second time).
3) Toss together cooled fava beans, lettuce, and mint (if using) in a large bowl. Add lemon dressing and toss to coat. Season with salt and pepper, if desired.
Recipe from Vegetarian Times, June 2011 issue.