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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil the fava beans until just tender, 2-3 minutes. | 2. Drain, rinse, and peel (skip the peeling if using edamame). | 3. In a serving bowl, combine the beans, escarole, ham, mint, and shallots. Season to taste with salt and pepper. | 4. In a small bowl, combine the remaining ingredients and whisk to form a dressing. | 5. Add the dressing to the salad, and toss to combine. | 6. Taste, and add more salt or pepper if needed. | 7. Serve at once. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fava bean	3	cups	shelled unshelled	1534.5	262.305	117.54	6.885
escarole	1 1/2	cups	shredded	42.75	6.9075	2.5875	0.405
serrano ham	3	ounces	cut	75.65	0.0	16.83	0.425
mint leaf	1/3	cup		75.65	0.0	16.83	0.425
shallot	2		minced	-	-	-	-
sea salt				75.65	0.0	16.83	0.425
pepper			ground	-	-	-	-
extra virgin olive oil	1/4	cup		75.65	0.0	16.83	0.425
sherry wine vinegar	2	tablespoons	used	75.65	0.0	16.83	0.425
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
dijon mustard	1/2	teaspoon		75.65	0.0	16.83	0.425
garlic clove	1		pressed	75.65	0.0	16.83	0.425

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.