Fava Beans with Preserved Lemon

Fava season continues!  We shelled about 350 pods in very short order (the key?  One to-be-diner slices the pods with a paring knife, while the other shells).

This time I paired the fava beans (simmered in water for just about 2 minutes until tender) with olive oil and diced preserved lemon.  (You can see I don't de-skin the beans.  When you take them from the garden to the table that fast, it really isn't necessary)

I made some home-toasted croutons as well.  These are sooooo much better than store-bought as  you can toss the cubed bread (left-over ciabatta in this case) with fresh herbs and spice(minced sage, thyme, and a little home-grown red pepper and salt) in olive oil and then toast so the outside of the crouton is crunchy, but the inside is still barely soft.

Toss with salad (that red lettuce is still producing great guns, no matter the 80 degree heat creeping up) and you've got yourself a fresh, light, early summer's meal.