Radish and Fava Bean Tea Sandwiches | James Beard Foundation
Andrea Lekberg made these sandwiches for her spring tea at the Beard House.
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Cooking tools:
- Food processor
- Pot
- Slotted spoon
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Bread knife
- Offset spatula
- Spoon
- Plastic wrap
- Refrigerator
Ingredients
- 2 pounds fresh fava beans, shucked, blanched and peeled (about 1 cup of beans)
- 1/2 small shallot, diced
- 1 1/2 teaspoons lemon juice
- 1/4 cup olive oil, plus more for drizzling
- Salt
- pepper
- 12 slices white Pullman loaf bread
- 1 small bunch radishes, thinly sliced
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