Pea, Asparagus, and Fava Bean Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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With favas, you have two choices: Buy fresh, or buy frozen ones at Middle Eastern markets. Ingredients:
3 tablespoons extra-virgin olive oil |
1 tablespoon finely grated pecorino or parmesan |
1 tablespoon (or more) fresh lemon juice |
kosher salt, freshly ground pepper |
2 cups fresh fava beans (from about 2 pounds pods) or frozen fava beans, thawed |
2 bunches asparagus, trimmed, stalks peeled if thick |
1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed |
1/2 cup vegetable oil |
1 shallot, thinly sliced |
4 slices bacon, cooked and crumbled |
Directions:
1. Whisk olive oil, Pecorino, and 1 tablespoon lemon juice in a medium bowl to blend. Season with salt, pepper, and more lemon juice, if desired. Set dressing aside.
2. If using fresh fava beans, cook in a large saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water (do not cook frozen beans). Drain and peel; place in a large bowl.
3. Return water in saucepan to a boil; add asparagus and cook until just tender, about 4 minutes. Using tongs, transfer to colander in ice water.
4. If using fresh peas, return water in saucepan to a boil; add peas and cook until tender, about 3 minutes (do not cook frozen peas). Drain; transfer to colander in ice water. Drain vegetables. Add to bowl with fava beans.
5. Combine vegetable oil and shallot in a small saucepan over medium heat and cook, stirring occasionally, until shallot is golden brown and crisp, 10-12 minutes. Transfer shallot to a paper towel-lined plate.
6. Add dressing to bowl with vegetables, season with salt and pepper, and toss to coat. Transfer salad to a serving platter and top with shallot and bacon.
7. DO AHEAD: Dressing and vegetables can be prepared 1 day ahead. Cover separately and chill.
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