Bruschetta with Fava Beans, Greens, and Blood Oranges

Ingredients

• 1.8 cups avarakkai / broad beans frozen divided thawed ( one 14-ounce bag)
• 1  garlic clove minced
• 2 tablespoons juice of lemon fresh
• 3 ounces the salad mixed
• 3  navel oranges 
• 6 tablespoons olive oil extra virgin extra-virgin divided
• 18 slices crusty baguette french toasted
• 1 cup water 
• 1 tablespoon balsamic vinegar white

Equipment

• bowl
• knife
• whisk

Directions

1. Place 1/4 cup fava beans in small bowl;reserve for salad.
2. Combine 1 1/2 cups favabeans, 1 cup water, and garlic in largeskillet. Bring to boil. Reduce heat tomedium; simmer uncovered until favabeans are tender, stirring occasionally,about 10 minutes.
3. Drain favas, reservingcooking liquid.
4. Transfer favas to processor;add 3 tablespoons oil and lemon juice.Puree until smooth, adding reservedcooking liquid by tablespoonfuls to moistenpuree as needed. Season with salt andpepper.
5. Transfer fava puree to anothersmall bowl. DO AHEAD: Can be prepared1 day ahead. Cover and chill fava puree andwhole fava beans separately. Bring puree toroom temperature before using.
6. Finely grate enough peel from1 orange to measure 1 teaspoon; squeeze2 tablespoons juice from same orange.
7. Cut off peel and white pith from remaining2 oranges. Working over bowl and usingsmall sharp knife, cut between membranesto release orange segments.
8. Whisk orangepeel, 2 tablespoons orange juice, vinegar,and 3 tablespoons oil in small bowl. Seasonvinaigrette with salt and pepper.
9. Toss greens, orange segments, 1/4 cupfavas, and vinaigrette in large bowl.
10. Spread fava bean puree on warmbaguette toasts, dividing equally. Toptoasts with salad and serve.
11. Frozen double-peeledfava beans are available at some specialtyfoods stores and at Middle Eastern markets.