Ingredients
1 head garlic
1 tbsp. extra-virgin olive oil
3 tbsp. red-wine vinegar
3/4 tsp. Coarse salt
1/4 tsp. red-pepper flakes
3/4 c. walnuts
Freshly ground pepper
1 lb. shucked fresh fava beans
2 c. fresh corn kernels
1 medium cucumber
1/2 c. red onion
2 tbsp. chopped fresh flat-leaf parsley
2 oz. feta cheese
Preparation
Step 1Make the vinaigrette: Preheat oven to 350 degrees. Drizzle garlic with 1 teaspoon oil. Wrap in parchment, then in foil. Bake until soft, about 30 minutes. Squeeze garlic from skins. Mash until smooth.Step 2Whisk together the remaining ingredients with 1 tablespoon of the roasted garlic and remaining 2 teaspoons oil.Step 3Make the salad: Prepare an ice-water bath. Cook beans in a large pot of boiling water for 2 minutes. Using a slotted spoon, transfer beans to ice-water bath. Let cool completely, and remove with the slotted spoon. Cook corn in same pot for 1 minute, and drain in a colander. Peel thin shells off beans.Step 4Toss cucumber, onion, parsley, feta, beans, and corn with the vinaigrette.
