Fava Bean-Calamari Salad

Fava Bean-Calamari Salad
  • 4 servings
  • 0:20 Preparation
  • 0:30 Cooking
  • 1:50 Total Time


Add all
  • 2 cups
    (500 mL)

    fresh fava beans

  • 1 cup
    (250 mL)

    frozen calamari, thawed

  • 1

    large onion, coarsely chopped

  • 10

    dried tomatoes in oil

  • 2 Tbsp.
    (30 mL)

    olive oil

  • 1 Tbsp.
    (15 mL)

    lemon juice

  • 6

    leaves of fresh basil, chopped

  • 1/2 tsp.
    (2 mL)

    fleur d'ail (garlic flower)

  • 1 Tbsp.
    (15 mL)

    fresh oregano

  • Salt and pepper to taste


Cook shelled beans 20 minutes in boiling water. Cool and set aside.

In a skillet, heat olive oil over high heat and sauté calamari and onion for 4 minutes, stirring often. Set aside.

Pat tomatoes dry with paper towels and chop coarsely.

Chop basil leaves.

In a large bowl, combine fava beans with calamari, onion, tomatoes and basil. Add fleur d'ail, lemon juice, oregano.

Season to taste with salt and pepper.

Source: Metro

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
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