{"id":305,"date":"2010-10-03T18:21:00","date_gmt":"2010-10-03T18:21:00","guid":{"rendered":"https:\/\/anjaschwerin.com\/food\/?p=305"},"modified":"2016-04-30T11:48:44","modified_gmt":"2016-04-30T11:48:44","slug":"fava-bean-and-arugula-salad-with-parmesan","status":"publish","type":"post","link":"https:\/\/anjaschwerin.com\/food\/10\/fava-bean-and-arugula-salad-with-parmesan\/","title":{"rendered":"Fava Bean and Arugula Salad with Parmesan"},"content":{"rendered":"
I will never get tired of salads. Does anyone relate to that? I just love them for lunch or as light dinner that is put together in no time.<\/div>\n

A couple of months ago I picked up an edition of the BBC Easy Cook magazine, that was promising lots of simple summer salads on their front page. They did not fail to deliver. Here is one of them (with just slight changes from my side):
\nFava Beans with Arugula and Parmesan. Imagine deliciously sweet Fava beans meeting bitter arugula and salty Parmesan rounded up with some olive oil and lemon juice. It will get you to taste heaven. I promise.
\nI fell in love with this one immediately. In fact, it has become one of my favorite post-marathon training meals, as Fava beans have a pretty high Glycemic Index (which means that sugars will be available quickly to help restore my torn muscles). But Fava beans are just one part of the salad. After long runs of more than an hour my stomach is quite sensitive. Although I feel hungry, heavy foods would just leave me with stomach cramps. This salad has beans in it, but it is still very light. It contains raw and light celery sticks, some green leaves and Parmesan. Just the right combination to fill a \u201cwannabe marathoner\u2019s\u201d tummy without upsetting it.
\n———————————————————————–<\/b><\/p>\n

FAVA BEAN AND ARUGULA SALAD WITH PARMESAN<\/b><\/div>\n
\nadapted (with slight changes) from BBC GoodFood <\/a><\/div>\n
<\/div>\n
(Print Recipe) <\/a>
\n<\/b><\/div>\n
<\/div>\n
2 cups fresh or frozen Fava (broad) beans<\/div>\n
5 small celery sticks<\/div>\n
2 cups arugula leaves, loosely packed and roughly chopped<\/div>\n
1\/4 cup mint leaves, loosely packed and roughly chopped<\/div>\n
<\/div>\n
4 tablespoons olive oil<\/div>\n
1 lemon, juice of<\/div>\n
salt and pepper to taste<\/div>\n
<\/div>\n
1\/2 cup Parmesan cheese, shaved or grated<\/div>\n
<\/div>\n
Serves 4<\/div>\n

———————————————————————
\nCook the fava beans in boiling salted water for 1-2 minutes. Drain and rinse. When they are cool enough to handle, pop them out of their shells.\u00a0 Set aside.
\nCut the celery into match sticks about 1 inch long.
\nIn a large serving bowl, combine celery, arugula, mint leaves, and cooked and shelled beans.<\/p>\n

In a small bowl, combine olive oil and lemon juice. Season with salt and pepper. Whisk until the mixture begins to thicken. Pour dressing over the salad and toss. Garnish with shaved Parmesan cheese. Serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"

I will never get tired of salads. Does anyone relate to that? I just love them for lunch or as light dinner that is put together in no time. A couple of monthsRead More<\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":960,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[7,16,8],"tags":[],"class_list":["entry","author-Anja","post-305","post","type-post","status-publish","format-image","has-post-thumbnail","category-salad","category-side-dish","category-vegetarian"],"jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p8TjFz-4V","jetpack-related-posts":[{"id":270,"url":"https:\/\/anjaschwerin.com\/food\/01\/top-10-favorites-2010\/","url_meta":{"origin":305,"position":0},"title":"Top 10 Favorites 2010","author":"Anja","date":"January 4, 2011","format":"image","excerpt":"I'd like to highlight my personal favorites of 2010: foods that astounded me, foods that I cooked countless times, foods that I'd serve to guests, foods that I simply love. Here is my personal Top 10 of 2010 in alphabetical order: \u00a0 Almond Honey Cake: just three ingredients make this\u2026","rel":"","context":"In "favorites"","block_context":{"text":"favorites","link":"https:\/\/anjaschwerin.com\/food\/category\/favorites\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2011\/01\/BlogTop10.jpg?fit=1024%2C724&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2011\/01\/BlogTop10.jpg?fit=1024%2C724&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2011\/01\/BlogTop10.jpg?fit=1024%2C724&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2011\/01\/BlogTop10.jpg?fit=1024%2C724&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":279,"url":"https:\/\/anjaschwerin.com\/food\/12\/pasta-with-arugula-pesto\/","url_meta":{"origin":305,"position":1},"title":"Pasta with Arugula Pesto","author":"Anja","date":"December 12, 2010","format":"image","excerpt":"Hey, do you want to know how my Dubai winter veggie and flower garden is doing? It's going great. The usual suspects are up and about, like basil, tomato plants and sunflowers. Those are the plants that I know would grow under any circumstances (which include days of neglect). Others\u2026","rel":"","context":"In "main dish"","block_context":{"text":"main dish","link":"https:\/\/anjaschwerin.com\/food\/category\/main-dish\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/12\/ArugulaPesto.jpg?fit=1024%2C720&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/12\/ArugulaPesto.jpg?fit=1024%2C720&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/12\/ArugulaPesto.jpg?fit=1024%2C720&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/12\/ArugulaPesto.jpg?fit=1024%2C720&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":300,"url":"https:\/\/anjaschwerin.com\/food\/10\/parmesan-bulgur-salad\/","url_meta":{"origin":305,"position":2},"title":"Parmesan Bulgur Salad","author":"Anja","date":"October 16, 2010","format":"image","excerpt":"I assume all food bloggers are constantly on the search for new and tasty foods. 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