Fava Beans & Heirloom Tomatoes with Burrata and Truffle Oil
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
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.