Broad bean, fennel and mint salad (Insalata di fave, finocchio e menta) from Two Kitchens: Family Recipes from Sicily and Rome (page 76) by Rachel Roddy

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Notes about this recipe

  • Frenchfoodie on August 11, 2021

    I made this with edamame to save the shelling. Looked great and tasted fine but the dressing was not acidic enough for my tastes - a similar recipe she has has with added olives was better and it would be worth trying with feta as in one of the variations.

  • TrishaCP on June 17, 2019

    I had good produce but this was still just ok for me. For all of the work it takes to prep fava beans, I want them to really shine and this just didn’t get there for me.

  • Lepa on May 21, 2019

    This was okay. The fennel I had was a bit tough. With better produce I suspect the salad would have been better.

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