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Like rising temperatures and hemlines, fava beans have always signaled the start of spring to us. At Oak Tavern, Miami chef David Bracha celebrates their arrival with this light salad, which showcases the smooth beans alongside a poached egg, lightly roasted cherry tomatoes, salty ham and delicate basil leaves. Bracha intended this dish to be an appetizer, but we discovered it works perfectly as a simple main course. Weather permitting, we recommend eating it alfresco with a glass of chilled white wine.
Stop by Oak Tavern next time you’re in Miami.
This dish is on the lighter side, so if you’re feeling ravenous, simply divide the salad and toasts between two people and top each serving with one poached egg. Or make each portion more substantial by serving the salad and eggs atop a bed of arugula with Pecorino Romano cheese grated over the top.
If you find double-shucking the fava beans to be too much work, try this recipe in which they are grilled instead.
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