Fava Bean Pancetta Salad

Fava Bean Pancetta Salad

Today I was a bit of a bum – I woke up to take Miss Thing to school, and then fell back asleep when I got home. When I woke up, I hopped in the shower and then was pleasantly surprised when I got out by Mr. Man having a fresh cup of Espresso waiting for me. (Mr. Man Rocks). Of course, we both had our coffee on an empty stomach, so shortly after we finished our coffees, Mr. Man started hinting that he would really appreciate it if I would make him some food. ;-) I poked around in the fridge and decided that I would make us a nice meal-sized salad with the fava beans, avocados and baby lettuces that I received in this week’s FFTY box. It turned out excellent. Mr. Man was a little grumbly because he was excited about trying the Fava beans, and he wanted to try them more on they’re own, but once he dug in, I think he overcame his discontent – atleast, I assume he did, since he was throwing around words like “amazing” and “delicious”. I didn’t get a chance to take as many pictures as I would have liked, since Mr. Man was absolutely certain that he was just perishing of hunger while I was making it, so I hurried a little bit to make sure it got done quickly.


  • 1/2 lb Mixed Baby Lettuces
  • 1 and 1/2 lb Fava Beans
  • 4 oz Pancetta; cut in to cubes 1/2″ cubes
  • 1 cup day-old Bread Cubes
  • 2 oz Baby Tomatoes; sliced in Half
  • 1 Avocado; sliced
  • 1 Apple; cut in to 1″ chunks
  • 1 Lemon; Juiced
  • 1 tbs Brown Mustard
  • 2 tbs Good Quality Olive Oil
  • Kosher Salt to Taste


  • Pour the lemon juice over the apples while preparing the other items in order to prevent browning.
  • Bring a pot of salted water to a boil
  • Shell the Fava Beans
  • Blanch in the boiling water for 3 minutes
  • Transfer to an Ice water Bath
  • Remove the jacket from the Fava bean (yes – it needs to be shelled twice)
  • Heat a large skillet over medium-high heat
  • Add the Pancetta and cook until browned
  • Add the fava beans and cook for 1-2 minutes, or until fragrant
  • Add the bread cubes to the skillet, turning to coat
  • Cook until the bread cubes have absorbed most of the rendered Pancetta Fat and are beginning to turn golden
  • Add Kosher Salt to taste and then set aside to cool a little
  • Prepare the dressing: Drain the lemon juice from the apples, reserving the lemon juice
  • Whisk together the lemon juice, mustard, and Olive Oil with a pinch or two of kosher salt
  • Toss the Lettuces with the prepared dressing
  • Divide lettuce amongst plates and top with the Apples, Tomatoes, fava pancetta mixture and avocado
  • Serve Immediately

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