Fava, Sweet Pea, and Sugar Snap Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Mint and green peas are a classic spring combination. If you're a fan of edamame, use it in place of either the green peas or fava beans. Ingredients:
4 pounds unshelled fava beans (about 2 cups shelled) |
2 cups sugar snap peas, trimmed |
1 cup shelled green peas (about 1 pound unshelled) |
1/4 cup thinly sliced fresh mint |
2 ounces prosciutto, thinly sliced (about 1/2 cup) |
3 tablespoons red wine vinegar |
1 tablespoon extravirgin olive oil |
2 teaspoons dijon mustard |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Remove beans from pods; discard pods. Cook beans and snap peas in boiling water 1 minute or until snap peas are crisp-tender. Remove beans and snap peas with a slotted spoon. Plunge beans and snap peas into ice water; drain. Remove tough outer skins from beans; discard skins.
2. Combine beans, snap peas, green peas, mint, and prosciutto in a large bowl. Combine vinegar and remaining ingredients in a small bowl; stir with a whisk. Pour over bean mixture, and toss well.
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