Pea and Fava Salad

TOTAL TIME: 30 min
Prep: 15 min
Inactive Prep: --
Cook: 15 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1 pink shallot, minced
  • 3 tablespoons white wine vinegar
  • 10 ounces asparagus, cut into pieces
  • Kosher salt
  • 6 ounces podded fava beans
  • Drizzle olive oil
  • 2 slices bacon, cut into lardoons
  • 6 ounces fresh shelled peas
  • 1/2 cup chicken stock
  • 3 tablespoons olive oil
  • 2 teaspoons balsamic vinegar
  • Juice of 1/2 lemon, to taste
  • Freshly ground black pepper
  • Generous handful chopped fresh tarragon leaves
  • Generous handful chopped fresh mint leaves
  • Scattering chopped fresh chives
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Directions

Put the minced shallot in a ramekin with the white wine vinegar, and set aside.

Cook the asparagus in a pot of boiling salted water until tender. Lift them out with a spider, drain, and immediately plunge into ice water to cool completely, and drain. Blanch the fava beans for 1 minute in the same boiling water, drain, plunge into ice water, drain, and peel.

Heat a thread of olive oil in a frying pan, and cook the bacon until crisp. Add the peas and favas, pour over the stock, bring to a boil, and cook until just tender, about 2 minutes. Add the asparagus to warm through. Drain the shallot and add it, discarding the vinegar. Add the olive oil, balsamic vinegar, lemon juice, salt, and pepper. Taste and adjust the seasonings. Stir through the tarragon, mint and chives, and serve.

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  • on May 27, 2011

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    It took some time, but this was a dandy dinner for two people who
    a. love spring veggies from the Farmer's Market
    b. are bacon-positive
    We probably should have added some grilled salmon. I added a bit more balsamic to have it suit my taste.
    I'm guessing that a vegetarian could replace the bacon with a chunk of butter to add the mouthfeel that came from the fat from the bacon.

    people found this review Helpful.
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