Pea, Asparagus, And Fava Bean Salad
Serves: 5
Ally Shanahan
1 January 1970
Based on User reviews:
47
Spice
50
Sweetness
48
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
3 tbsps
Extra-Virgin Olive Oil1 tbsp
Grated Pecorino (finely)1 tbsp
Lemon Juice (or more fresh)1 cup
Vegetable OilDirections:
1
Whisk olive oil, Pecorino, and 1 tablespoon lemon juice in a medium bowl to blend
2
Season with salt, pepper, and more lemon juice, if desired
3
Set dressing aside
4
If using fresh fava beans, cook in a large saucepan of boiling salted water until tender, about 4 minutes
5
Using a slotted spoon, transfer to a colander set in a bowl of ice water (do not cook frozen beans)
6
Drain and peel; place in a large bowl
7
Return water in saucepan to a boil; add asparagus and cook until just tender, about 4 minutes
8
Using tongs, transfer to colander in ice water
9
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)
10
Drain; transfer to colander in ice water
11
Drain vegetables
12
Add to bowl with fava beans
13
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
14
Transfer shallot to a paper towel-lined plate
15
Add dressing to bowl with vegetables, season with salt and pepper, and toss to coat
16
Transfer salad to a serving platter and top with shallot and bacon
17
DO AHEAD: Dressing and vegetables can be prepared 1 day ahead
18
Cover separately and chill
19
Whisk olive oil, Pecorino, and 1 tablespoon lemon juice in a medium bowl to blend
20
Season with salt, pepper, and more lemon juice, if desired
21
Set dressing aside
22
If using fresh fava beans, cook in a large saucepan of boiling salted water until tender, about 4 minutes
23
Using a slotted spoon, transfer to a colander set in a bowl of ice water (do not cook frozen beans)
24
Drain and peel; place in a large bowl
25
Return water in saucepan to a boil; add asparagus and cook until just tender, about 4 minutes
26
Using tongs, transfer to colander in ice water
27
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)
28
Drain; transfer to colander in ice water
29
Drain vegetables
30
Add to bowl with fava beans
31
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
32
Transfer shallot to a paper towel-lined plate
33
Add dressing to bowl with vegetables, season with salt and pepper, and toss to coat
34
Transfer salad to a serving platter and top with shallot and bacon
35
DO AHEAD: Dressing and vegetables can be prepared 1 day ahead
36
Cover separately and chill