Fava Bean and Pea Salad with Poppy Seed Dressing

Ingredients

• •2 cups shelled fava beans (from about 2 pounds pods) or frozen fava beans, thawed
• •1 teaspoon Kosher salt
• •2 cups shelled fresh peas (from about 2 pounds pods) or frozen peas, thawed
• •⅓ cup sour cream
• •1½ ounces fresh goat cheese
• •2 tablespoons buttermilk or whole milk
• •1 tablespoon fresh lemon juice
• •¼ teaspoon Freshly ground black pepper
• •2 heads Bibb lettuce
• •4 cups pea shoots
• •1 teaspoon poppy seeds

Cooking Instructions

1. 1.

   If using fresh fava beans, cook in a medium saucepan of boiling salted water until tender, about 4 minutes. Using a sieve, transfer to a colander set in a bowl of ice water. Drain well and peel; place in a medium bowl. (If using frozen fava beans, cook 2 minutes; do not peel.)

   4 min

2. 2.

   Return water in saucepan to a boil; add peas and cook until tender, about 2 minutes. Drain; transfer to colander in ice water. Drain and add to bowl with fava beans. (If using frozen peas, cook 30 seconds.)

   2 min

3. 3.

   Whisk sour cream, goat cheese, buttermilk, and lemon juice in a medium bowl, thinning with more buttermilk as needed, until pourable; season with salt and pepper. Arrange lettuce and pea shoots on a platter, top with fava beans and peas, drizzle with dressing, and sprinkle with poppy seeds.

   5 min

4. 4.

   Do Ahead: Fava beans and peas can be cooked 1 day ahead. Cover and chill.