Endive Salad with Meyer Lemon, Fava Beans, and Oil-Cured Olives
Endive Salad with Meyer Lemon, Fava Beans, and Oil-Cured Olives might be just the side dish you are searching for. This recipe makes 6 servings with 306 calories, 7g of protein, and 23g of fat each. This recipe covers 12% of your daily requirements of vitamins and minerals. If you have meyer lemon, olives, shallot, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour. It is a good option if you're following a gluten free and vegetarian diet.
Instructions
Place the shallot, lemon juice, and 1/4 teaspoon salt in a bowl and let sit for 5 minutes.
Whisk in the olive oil. Gently stir in the cream, add a few grinds of pepper and taste for balance and seasoning.
Place the lemon on its side on a cutting board. Holding it with one hand, cut off the pithy end and slice the lemon into paper-thin pinwheels. Pick out the seeds.
Place the endive spears in a large bowl and pour the Meyer lemon cream over them.
Add the fava beans, lemon slices, and sliced shallots. Season with salt and pepper and toss gently to coat the endive with the dressing. Taste for seasoning, and arrange on a large chilled platter. Scatter the olives and herbs over the salad.
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