Pea, Asparagus, and Fava Bean Salad

Recipe source: Bon Appetit April 2013 DO AHEAD: Dressing and vegetables can be prepared 1 day ahead. Cover separately and chill.

Pea, Asparagus, and Fava Bean Salad

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


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

  • ½

    cup vegetable oil

  • 1

    shallot, thinly sliced

  • 4

    slices bacon, cooked and crumbled

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • DO AHEAD: Dressing and vegetables can be prepared 1 day ahead. Cover separately and chill.

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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.


Nutrition

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