Pea, Asparagus, and Fava Bean Salad
A fresh and vibrant spring salad featuring tender fava beans, crisp asparagus, and sweet peas, dressed with a lemony Pecorino dressing and topped with crispy shallots and crumbled bacon. This elegant dish combines the best of seasonal vegetables with savory, crispy elements.
Ingredients
- •3 tablespoons extra-virgin olive oil
- •1 tablespoon finely grated Pecorino or Parmesan
- •1 tablespoon fresh lemon juice
- •1 to taste Kosher salt, freshly ground pepper
- •2 cups fresh fava beans
- •2 bunches asparagus
- •1 cup shelled fresh peas
- •½ cup vegetable oil
- •1 whole shallot
- •4 slices bacon
- •cooked and crumbled
Cooking Instructions
- 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.
5 min
- 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.
10 min
- 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.
8 min
- 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.
7 min
- 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.
12 min
- 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.
5 min
- 7.
DO AHEAD: Dressing and vegetables can be prepared 1 day ahead. Cover separately and chill.
