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Pea, Asparagus, and Fava Bean Salad

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Pea, Asparagus, and Fava Bean Salad

Pea, Asparagus, and Fava Bean Salad

amanda

Equipment

  • - Vegetable Peeler

  • - Mandoline Slicer (optional)

  • - Mixing Bowls (various sizes)

  • - Salad Spinner

  • - High-Speed Blender (e.g., Vitamix)

  • - Stainless Steel Chef Knife

  • - Wooden Spoon or Spatula

  • - Cutting Board

  • - Measuring Cups and Scoops

  • - Salad Servers

Ingredients

  • 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

  • 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

Instructions

1

Instruction 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.
2

Instruction 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

Instruction 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

Instruction 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

Instruction 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

Instruction 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.
7

Instruction 7

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