Fava Beans & Heirloom Tomatoes with Burrata and Truffle Oil

Underneath these gnarled, ugly pods lie one of my favorite foods: The Fava Bean. Supremely seasonal and a true harbinger of spring, I wait all year for the first glimpse of the enormous pods, poking out of bags and containers at the local farmer’s markets. The beans that emerge from these leathery skins are enormous and earthy, a rich addition to stews and spreads, but just as satisfying when consumed as is. Tuesday’s Crescent City Farmer’s Market offered an abundant first chance to take some home. Happily fava beans will be available for at least a few more weeks.

I decided to combine these delicious, meaty beans with another of my favorite foods: Burrata, a creamy and decadent mozzarella which I picked up at St. James Cheese. The dish is a colorful and artful way to combine strong flavors and various textures into a fantastic, summery salad.

Fava Beans & Heirloom Tomatoes with Burrata and Truffle Oil (serves 4)

2 cups fava beans
2 small tomatoes, chopped
1 round burrata cheese
4 large basil leaves, julienned
Truffle oil
Sea salt and pepper to taste

Steam the fava beans until the rough outer casings begin to crack (4-6 mintues). Run them under cold water to stop cooking. Lightly rub the outer shell to free the bright emerald green bean inside. Roughly chop your tomatoes. Cut your Barrata round into fourths and sprinkle beans, tomato and basil over it. Drizzle with truffle oil and finish off with flaky sea salt and pepper.