Fava Bean Toast

SAVORY

Jun 27

Charred Spring Onions, Roasted Kombu Oil, Tarragon Oil, Snap Peas, Cambozola Classic, Grilled Country Levain Bread

Chef Justin Woodward of OK Omens | Portland, OR

INGREDIENTS

Roasted Kombu Oil:
500 grams grapeseed oil
50 grams grilled kombu
1 bunch parsley

Spring Onion Purée:
450 grams grilled spring onions
100 grams red wine vinegar
250 grams Cambozola Classic cheese
450 grams whole milk
2 bunches parsley
Salt
Ground black pepper

Tarragon Oil:
4 bunches tarragon
1 bunch parsley
1 kilogram neutral oil

To Assemble and Serve:
Grilled country levain bread
Fava beans, blanched, shocked, and peeled
Snap peas, thinly sliced
Cambozola Classic cheese, thinly sliced

METHOD

For the Roasted Kombu Oil:
In a Vitamix blender, blend all ingredients on high speed until the oil begins to steam. Strain and reserve.

For the Spring Onion Purée:
In a Vitamix blender, purée all ingredients until smooth. Strain, transfer to an airtight container, and reserve.

For the Tarragon Oil:
In a Vitamix blender, blend all ingredients on high speed until the oil begins to steam. Strain and reserve.

To Assemble and Serve:
In a mixing bowl, combine fava beans, snap peas, Spring Onion Purée, and desired amount of Roasted Kombu Oil. Season with salt and pepper. Taste and adjust acidity with red wine vinegar if needed. Slice grilled bread into 4 pieces and transfer to a serving plate. Spoon fava bean mixture over toast. Garnish with a drizzle of Tarragon Oil and sliced Cambozola.

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