Pea, Asparagus, And Fava Bean Salad
Get ready to embark on a culinary adventure with this vibrant and refreshing salad. Bursting with the flavors of fresh fava beans, crisp asparagus, and sweet peas, this dish is a celebration of springtime produce. Tossed in a zesty dressing of olive oil, Pecorino, and lemon juice, each bite is a symphony of textures and tastes. Topped with crispy bacon and golden brown shallots, this salad is sure to be a delightful addition to any meal. Experience the essence of the season with every forkful of this colorful and nutritious creation.
— Constant Cookbook
Ingredients
- 3 extra-virgin olive oil
- 1 finely grated Pecorino or Parmesan
- 1 (or more) fresh lemon juice
- Kosher salt, freshly ground pepper
- 2 fresh fava beans (from about 2 pounds pods) or frozen fava beans, thawed
- 2 bunches asparagus, trimmed, stalks peeled if thick
- 1 shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
- 1/2 vegetable oil
- 1 shallot, thinly sliced
- 4 slices bacon, cooked and crumbled
Instructions
- 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.
Yield
6 servings
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