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Fava Bean and Asparagus Salad

5.0

(1)

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Alex Lau

Green beans! Green asparagus! Green pistachios! ... You get the idea—this salad is a celebration of spring. If you can’t find fava beans, substitute English peas or sugar snap peas instead.

Recipe information

  • Yield

    8 Servings

Ingredients

¼ cup coarsely chopped raw pistachios
1½ cups shelled fava beans (from about 1 ½ pounds pods)
Kosher salt
1 small shallot, finely chopped
2 tablespoons Champagne or white wine vinegar
Freshly ground black pepper
⅓ cup olive oil
1 bunch asparagus, sliced thinly lengthwise on a mandoline
2 cups trimmed watercress or arugula
½ cup mint leaves
2 tablespoons tarragon leaves
2 tablespoons chive blossoms (optional)

Preparation

  1. Step 1

    Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing occasionally, until fragrant but not browned, 5–8 minutes. Let cool.

    Step 2

    Cook fava beans 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. Drain, remove skins, and transfer beans to a small bowl.

    Step 3

    Combine shallot and vinegar in another small bowl; season with salt and pepper and set aside at least 10 minutes. Whisk oil into shallot mixture; season vinaigrette with salt and pepper.

    Step 4

    Combine beans, asparagus, watercress, mint, and tarragon in a large bowl; add vinaigrette and pistachios and toss to combine. Transfer to a serving platter and top with chive blossoms, if using.

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