From the kitchen of Wolfgang Puck, chef de cuisine Hugo Bolanos lets you feel like you are eating in CUT every night with this perfect spring recipe. Fava beans have a short season that peaks in April so enjoy them while they’re around. Try making this dish at home and then come in to do a taste test comparison.

Fava Bean Salad from CUT by Wolfgang Puck

1/3 cup fava beans, shucked, blanched, peeled
¼ cup artichokes, braised in olive oil
1 tsp marjoram, chopped
½ tsp mint, chiffonade
½ tsp parsley, chiffonade
½ tsp Fiore De Sardo (or other aged sheep’s milk cheese), grated on micro-plane
16 cherry tomato, halves marinated
2 tbsp olive oil
fleur de sel
fresh black pepper

Mix together fava beans, tomatoes, marjoram, lemon, fleur de sel, pepper and artichokes. Adjust seasoning if necessary. Spoon mixture on to plate including all of the oil left in the bowl. Sprinkle parsley, mint and cheese over vegetables. Enjoy!

More posts from March 2012

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