Fava Greens with Chicken, Pecans and Kumquats
In early spring, start checking your local farmers’ market for fava greens, which are the leaves from the fava bean plant. They are a boon to fava bean lovers who often avoid the legume for its highly demanding prep. The leaves taste milder than the beans and are delicious in salads, contributing a touch of sweetness and acidity.
- 30 kumquats
- 1/4 cup blood orange-infused olive oil or extra-virgin olive oil
- 1 Tbs. honey
- 1/2 tsp. ground ginger
- 2 Tbs. Champagne vinegar
- 4 cups young fava leaves or baby spinach leaves, loosely packed
- 1/2 cup pecans
- 2 cups chopped roasted chicken meat
Cut 20 of the kumquats crosswise into thin slices, removing any seeds as you go. Set aside and quarter the remaining kumquats lengthwise.
In a serving bowl, combine the olive oil and honey and whisk until the honey dissolves. Stir in the ginger and vinegar. Add the fava leaves, half of the pecans and all of the chicken and toss to combine. Divide the salad among individual plates. Garnish with the remaining pecans and the sliced and quartered kumquats. Serve immediately. Serves 4.
Adapted from Williams-Sonoma Salad of the Day, by Georgeanne Brennan (Weldon Owen, 2012).