Finally: the salad, but just a little different

For when you always make the same one

If you want to know what May is having for dinner tonight, follow this recipe from our friends at FavorFlav. Favas de coentrada a.k.a. coriander marinated broad beans. Add some grilled fish and it's like you're sitting at a table in Lisbon. This is what you need to do.

In Lisboeta, you'll find the tastiest recipes for dishes from the city of light: Lisbon. The recipe for favas de coentrada, coriander marinated broad beans, is one of them.

Young broad beans, favas, are light, brightly colored, and delicious in this spring salad. Especially with grilled fish on the side.

Preparation

• Place the egg in a pan of cold water with salt and bring it to a boil. Remove the pan from the heat and let the egg sit covered in the pan for ten minutes. It should be hard-boiled with a slightly creamy but set yolk. Remove it from the pan and place it in ice water to stop the cooking process. Peel the cooled egg, cut it in half, and pop the yolk out of the egg white. Grate the yolk and egg white separately and set them aside.
• Preheat the oven to 220°C. Place the bread on a baking sheet and drizzle it with olive oil on both sides. Toast the bread in the oven until golden brown and crispy, let it cool, and crumble it coarsely.
• Separate the large broad beans from the small ones. Shell the large ones double (if necessary, dip them in boiling water for 30 seconds and then directly into ice water to make shelling easier). Mash the shallot, garlic, and coriander stems into a paste and season with salt and pepper.
• Heat 2 tablespoons of olive oil in a frying pan over medium heat and sauté the shallot-coriander paste until golden yellow. Add half of the lemon juice. Lower the heat and let the paste simmer gently until the shallot and garlic are soft. Add all the broad beans and stir well. Remove the pan from the heat and add a splash of vinegar. Then add the coriander leaves, lemon zest, and breadcrumbs, drizzle with some olive oil, and sprinkle the grated yolk and egg white on top.

Ingredients

1 egg with orange yolk (from corn-fed hens)
2 slices of sourdough or other artisanal bread
2 tablespoons of olive oil, plus extra for toasting the bread
200 g shelled fresh broad beans
1 shallot, chopped
1 clove of garlic, crushed
a small handful of coriander, leaves and stems separated and finely chopped
freshly squeezed juice and grated zest of 1 lemon
chardonnay vinegar or good white wine vinegar, to taste
extra virgin olive oil, to taste
sea salt flakes and freshly ground white pepper

Text: FavorFlav