If you want a vegetarian version of this salad, use 6 portobellos or a grilled plant-based chicken substitute.
Photography by Christopher Testani
Recipe by Rachael Ray
This recipe originally appeared in our Summer 2021 issue. Get the magazine here.
- 4Servings
Ingredients
- 1 cup fresh shelled fava beans
- 2 large portobello mushrooms
- 1 cup coarsely chopped celery and leaves, plus a few ribs from the heart, thinly sliced on an angle
- 1/2 onion, thinly sliced
- 1 fennel bulb, cored and very thinly sliced or sliced on a mandoline
- 1 cup fresh flat-leaf parsley,
coarsely chopped - 1 lemon, juiced
- 1 romaine heart, chopped
- About 1/3 cup EVOO
- Crushed red pepper or coarsely ground black pepper
- 1 cup shaved Parmigiano-Reggiano or pecorino
- 3 cups pulled or chopped rotisserie chicken
- 3/4 cup coarsely chopped walnuts or toasted hazelnuts, or 1/2 cup toasted pine nuts
- Whole grain or peasant bread, toasted, for serving (optional)
Preparation
1. Bring a medium pot of water to a boil. Prepare an ice bath.
2. Add the favas to the boiling water. Boil for 5 minutes, then drain and transfer the favas to the ice bath. Drain and peel the favas.
3. Using the tip of a spoon, gently scrape out the gills on the underside of the mushrooms. Wipe the tops of the mushrooms with a damp towel, then thinly slice. Transfer mushrooms to a large bowl, then toss with the celery, onion, fennel, parsley, and lemon juice. Season the salad with salt and let stand for 10 minutes.
4. Add the romaine and favas to the salad. Toss with the EVOO and season with the crushed red pepper. Gently toss in the cheese. Arrange the salad on a platter or plates. Top with the chicken and the nuts and serve with the bread, if using.