Herbed Fava Beans

A super salad of favas, simple to make once you've dealt with the favas. The fennel seeds were a perfect complement for the beans. There is a bit too much sauce for the beans. I had more shelled, peeled beans than required but could have used only half the vinaigrette.

I didn't really read the directions for preparing the beans well, since I do this several times a season now. The usual advice is to boil the beans for 30 seconds to 1 minute before shock-cooling them and peeling. 28 cooks has you boil them for 3 full minutes, which would leave you with mush, I think.