U.S. & World
The Hub Today's Anna Rossi whips up a delicious Fava Bean, Roasted Fennel & Watermelon Radish Tartine with Chef Arthus Davain from French Press in Needham.
Fava Bean, Roasted Fennel & Watermelon Radish Tartine
By: Chef Arthur Davain, French Press Bakery
Ingredients:
1 loaf Pain de Campagne (French Sourdough), sliced
3 lbs fresh fava Beans cooked, divided
1/2 cup vegetable stock1 small shallot, minced
2 cloves garlic, minced
2 small heads fennel
1 teaspoon rosemary, finely chopped
1 teaspoon thyme, finely chopped
1 tablespoon olive oil
1/3 cup lemon vinaigrette
4 oz goat cheese, crumbled1 watermelon radish,thinly sliced
Sea Salt
Fresh Ground Pepper
Directions:
Fava Bean Mash
Saute shallot until soft then add garlic until fragrant. Let mixture cool slightly. Blend 1 lb cooked fava beans, shallot/garlic mixture and slowly add vegetable stock until mash is a medium consistency.
Roasted Fennel
Heat oven to 425 degrees. Trim fennel and remove core. Half each fennel and slice into 1/2" strips. Place on baking sheet and drizzle olive oil, rosemary, thyme, salt and pepper over slices. Roast for 10-12 minutes or until semi-soft. Slight cool before using.
Fava Bean Tapenade
In a large mixing bowl, add remaining 2 lbs of cooked fava beans and toss with lemon vinaigrette. Season to taste with salt and pepper.
Assemble Tartine
Toast each slice of bread on both sides. Spread fava bean mash on one side. Layer with roasted fennel, fava bean tapenade, goat cheese and watermelon radish. Drizzle with lemon vinaigrette. Serve immediately.
