Pea, Asparagus, and Fava Bean Salad Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

With favas, you have two choices: Buy fresh, or buy frozen ones at Middle Eastern markets.

Ingredients

Makes 6 Servings

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

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

Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 7
DO AHEAD:Dressing and vegetables can be prepared 1 day ahead. Cover separately and chill.

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Reviews (13)

super tasty. great summer salad on a hot day
- Anonymous
- Pleasant Hill, CA
- 7/22/2016
made it again and added a sliced of thinly sliced proscuitto when the shallots were almost brown. gave interesting saltiness
- Pattywb
- southampton,ny
- 5/14/2014
I also grilled the asparagus. I served this recipe warm as a first course. Blanching the peas and beans while cooking the asparagus. I added red pepper flakes before serving. It's very fresh and pretty esp. now as asparagus as local!
- Pattywb
- Southampton,NY
- 5/14/2014
One of the new favorites in this house! Grilled the asparagus (as a previous reviewer recommended) and subbed in raw sugar snap peas (Fava beans were no where to be found....) Took the advice of other reviewers and doubled the dressing...with a little extra lemon to taste....and sauteed the shallots in a touch of bacon grease. PERFECTION!
- denglere01
- Denver, CO
- 4/22/2014
Delicious and easy. If you cannot find fava the dish still works very well.
- raynfigi
- New York City
- 4/20/2014
No fava beans, extra fresh peas to sub. Next time I'd like to try grilled asparagus and more lemon in dressing. Very easy.
- delbertmills
- Indianapolis, IN
- 3/23/2014
Fast, easy and delicious.
- Gabrieldorta
- San Juan, PR
- 1/4/2014
Very easy and looked spectacular on a rectangular, white platter. Wonderful for a warm Summer day, I grilled the asparagus, used frozen peas and substituted frozen edamame instead of the fava beans. The salad is wonderfully refreshing and light for a heavier dish.
- patrickallen78
- Seattle, WA
- 9/9/2013
So easy and delicious, I was lucky enough to find fresh Asparagus, peas and fava beans.
- Anonymous
- NY
- 5/3/2013
A couple of slight adjustments and this was exceptional! Thanks Bon Appetit!!
- kmafarm1
- 4/23/2013
Agree that two can finish this, easily.Left out the bacon,and used sugar snaps, because along with the favas, that's what I'm growing. Is everything REALLY better with bacon? Peas?
- nanelle
- 4/14/2013
Love this salad! The flavors and texture were right on. No changes to the recipe except I oven roasted the asparagus and used little more lemon juice in the dressing. Watch the cooking of the shallots as I found 10-12 minutes way too long. Although it says it serves 6 my husband and I had no problem eating it all between the two of us. This is definitely a keeper.
- dory92064
- San Diego, CA
- 4/2/2013
Tasty, delicious, very green and pretty. I made a few changes: couldn't find fava beans, so I subbed all peas. Still good, but what a bummer. I cooked the shallot in the leftover bacon greese, very good and saved time and mess. I used the bacon greese for the dressing which I regretted... It was too heavy and I had to lighten it up with a bunch more lemon juice and red wine vinagar, which then turned out pretty good. Overall it was a keeper.
- misstermilkscows
- Novato, ca
- 4/1/2013

Tags Salad Fava Bean Bean and Legume Vegetable Asparagus Pea Bacon Cured Meat Meat Side Dinner Brunch Gluten Free Nut Free Simmer Saute Spring Summer Bon Appétit