WHY THIS RECIPE WORKS This vibrant, flavorful salad featuring fava beans, radishes, and pea shoots celebrates springtime in every bite. Since it takes a bit of time to prepare fresh favas, we wanted to make sure this salad was interesting enough to be worth the effort. The fresh pea shoots supplied a layer of texture and a bit of natural sweetness. We added thin half-moons of peppery radishes to provide a nice crunchy, spicy bite as well as flecks of contrasting red-and white color to our otherwise green salad. Basil and a lemony vinaigrette were the final additions. This recipe works best with fresh fava beans, but if you can’t find them, you can substitute 1 pound (3 cups) frozen shucked fava beans, thawed. Skip step 1 if using frozen favas. Be sure to set up the ice water bath before cooking the fava beans, as plunging them immediately in the cold water after blanching retains their bright green color and ensures that they don’t overcook.
Serves: 4 to 6
Total time: 40 minutes
INGREDIENTS:
- 3 pounds fava beans, shelled (3 cups)
- ¼ cup extra-virgin olive oil
- 3 tablespoons lemon juice
- 2 garlic cloves, minced
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon ground coriander
- 10 radishes, trimmed, halved, and sliced thin
- 1½ ounces (1½ cups) pea shoots
- ¼ cup chopped fresh basil
INSTRUCTIONS:
- Bring 4 quarts water to boil in large pot over high heat. Fill large bowl halfway with ice and water. Add fava beans to boiling water and cook for 1 minute. Using slotted spoon, transfer fava beans to ice water and let cool, about 2 minutes. Transfer fava beans to triple layer of paper towels and dry well. Using paring knife, make small cut along edge of each bean through waxy sheath, then gently squeeze sheath to release bean, discard sheath.
- Whisk oil, lemon juice, garlic, salt, pepper, and coriander together in large bowl until combined. Add fava beans, radishes, pea shoots, and basil and gently toss to coat. Serve immediately.
