Think lettuce salads are predictable? This lively Greek‑inspired bowl might change your mind. Crisp leaves, buttery green fava beans, heaps of fresh herbs and a snowfall of dry anthotyro (a pleasantly salty, crumbly cheese) create a dish that’s anything but boring. A quick lemon‑mustard vinaigrette ties everything together and takes the total hands‑on time to about forty minutes.
Serves 4
| Ingredient | Amount | Notes |
|---|---|---|
| Green fava beans (dried, shelled) | 150 g | Look for them in well‑stocked grocers or spice shops |
| Lettuce leaves | from 1 medium head | Tear by hand for the best texture |
| Spring onions (scallions) | 5–6 small | Slice on the diagonal, using the white & pale‑green parts |
| Fresh fennel fronds | From a small bunch | Finely chop |
| Fresh dill | From a small bunch | Finely chop |
| Flat‑leaf parsley | From a small bunch | Finely chop |
| Dry anthotyro cheese | 80 g | Coarsely crumble or grate |
| Extra‑virgin olive oil | as needed | Divided |
| Salt & freshly ground white pepper | to taste |
Lemon–Mustard Dressing
- 30 ml freshly squeezed lemon juice (about 2 Tbsp)
- 20 g smooth mustard (1 Tbsp heaping)
- 100 ml extra‑virgin olive oil (⅓ cup plus 1 Tbsp)
Method
- Make the dressing
In a small bowl whisk together the lemon juice and mustard until smooth. While whisking, drizzle in the olive oil in a slow, steady stream to form a slightly thick, glossy emulsion. Set aside; the flavors will mellow while you prepare the salad. - Cook the fava beans
Rinse the beans in a sieve under cold running water until the water runs clear. Tip them into a medium saucepan, cover generously with cold salted water and bring to a boil. Skim off any foam, lower the heat and simmer for about 10 minutes, or until the beans are just tender but not falling apart. Drain, then cool them quickly under cold water. Pat dry. - Assemble the salad
In a wide salad bowl combine the cooled fava beans, torn lettuce, sliced spring onions and all the chopped herbs. Season lightly with salt and white pepper. Give the lemon‑mustard dressing a quick stir and pour about two‑thirds of it over the greens (reserve the rest for serving). Toss gently with clean hands to coat every leaf without bruising the lettuce. - Finish & serve
Scatter the crumbled anthotyro over the top. Drizzle with a thread of extra olive oil and the remaining dressing. Taste for seasoning—add a pinch more salt or a twist of pepper if needed—and serve immediately while the lettuce is crisp and the beans are cool.
Extra Tips & Variations
- No anthotyro? Substitute crumbled feta, dry mizithra or even ricotta salata.
- Make‑ahead hint: Cook and chill the fava beans up to two days in advance; keep them in an airtight container. Assemble the salad just before serving.
- Herb swap: If fennel fronds are hard to find, try the feathery tops of celery or a handful of fresh mint for a different twist.
- Turn it into a meal: Add grilled shrimp, strips of roasted chicken or a soft‑boiled egg per person.
Every bite delivers contrast—creamy beans, crisp greens, pops of onion and that tangy cheese—and the lemony dressing keeps it refreshingly light. Perfect for a sunny lunch or as a side to grilled fish. Enjoy!