INGREDIENTS
3 TBSP extra-virgin olive oil
1 TBSP finely grated Parmesan
1 TBSP (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
1/2 CUP vegetable oil
1 shallot, thinly sliced
4 slices bacon, cooked and crumbled
STEPS
1. Whisk olive oil, cheese, and 1 TBSP 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.
TIPS
1. DO AHEAD: Dressing and vegetables can be prepared 1 day ahead. Cover separately and chill.Recipe adapted from:
This recipe is brought to you by Massachusetts Avenue Project! Find MAP’s Mobile Market to purchase items on your ingredient list by visiting www.mass-ave.org or follow @massaveproject and #foodthatmoves on your favorite social media site.
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