SPRING FAVA SALAD WITH TOASTED WALNUTS & PARSLEY SAUCE VERTE

This season has been so strange.  The weather is erratic as ever which is making it feel neither like Spring nor Summer. Despite the consistent gloom, the Spring produce is finally rampant and my fridge is filled with green.  I'm loving lighter salads with fresh green vegetables and tons of herbs & flavorful greens.  This sauce, from Taste & Technique, is something I've been riffing on for months now, and putting on pretty much everything.  It tastes like Spring to me (tarragon!) and I throw some radishes in, just for fun, since I always seem to have them in excess.  Dreaming of more sunshine and temperate weather before the Summer heat hits..

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Spring Green Salad with Favas, Toasted Walnuts & Parsley Sauce Verte (Serves 2-4) Gluten-free

*If you've never shelled fava beans, don't be scared.  They actually aren't as exhausting as they look, and I find the process super meditative.  Much like chopping vegetables or herbs (like this parsley sauce verte), I find those manual exercises super calming.  You'll probably have leftover dressing, so I suggest you put it on everything - I love it on avocado toast, soft boiled eggs, salads, roasted vegetables, etc.  The options are endless and it will keep in the fridge, flavors melding over time, for about 5ish days. 

  • 1lb. fava beans, shelled
  • 4 large handfuls of greens (I used a mix of baby kale, wild baby arugula and micro herbs)
  • 1/2 cup toasted walnuts, roughly chopped
  • 4 oz. tangy feta, crumbled

Parsley Sauce Verte (adapted from Taste & Technique)

  • 1/2 cup finely chopped flat leaf parsley
  • 2 tablespoons minced chives
  • 2 teaspoon minced tarragon
  • 2 radishes, finely diced
  • 2 tablespoons finely chopped shallot
  • 1-2 tablespoons red or white wine vinegar
  • 1/2 lemon, juiced
  • 2/3 cup extra virgin olive oil
  • Sea salt to taste (about a scant teaspoon)
  • Freshly ground pepper to taste

Bring a large (salted) pot of water to a boil.  Prep a mixing bowl with ice water & set aside.  Once water has come to a boil, blanch fava beans for exactly 1 minute, strain & add to ice bath and set aside.  Once both have cooled to the touch, strain and set aside.

Peel fava beans: Use your nail to puncture the pod, then remove the opaque outer skin to reveal bright green fava bean.  Continue until all fava beans are shelled.

For parsley sauce verte: make sure to chop all herbs/ingredients by hand (not a food processor!) - it makes a huge difference in the freshness & overall flavor of this sauce.  Add all ingredients to a bowl and whisk together until well-combined.  Season to taste and set aside.

Add greens to a large bowl, assemble with fava beans, walnuts, and feta cheese.  Add a few spoonfuls of parsley sauce then toss well with your hands, to make sure every leaf is coated. Salt to taste & season with freshly ground pepper.  Serve immediately.

Beautiful blue plates are courtesy of GET PROPPED. Check out their gorgeous site!

MAILLE (SPONSORED) / ASPARAGUS & FAVA BEAN SALAD

I know I’m not the only one feeling completely consumed by the markets these days.  For so long there was not much to cook with & now I'm almost overwhelmed by the amazing selection.  Between my farmer's market box, & leftovers from shoots, I somehow have gone through about 5lbs of ramps.  I still have two bunches in my fridge, casually haunting me.

In the meantime, I’ve been “cooking” a lot of simple salads - light, but hearty enough for a weeknight meal.  For me, salads are the easiest meals to throw together, especially when you can just throw some leftovers over top (roasted veggies, lentils, quinoa, etc).  But as we all know, a salad is nothing without its dressing.  My everyday "go-to" is a constant evolution of the one HERE.  I always love a mustard dressing for salads - it's the easiest way to add instant flavor to something relatively simple.  I’ve always used Maille’s mustards (especially the whole grain mustard - I love the crunch of the seeds).  Naturally, a partner I'd love to collaborate with to bring you this post & maybe win a trip to France? Details below ;)

 

Asparagus & Fava Bean Salad with Radish & Mustard Anchovy Vinaigrette (Gluten-free, GRAIN-FREE)

  • 1 lb. asparagus, trimmed & cut into 2inch pieces
  • 1 lb. fava beans, removed from pods
  • A few large handfuls of mesclun greens
  • 1 small korean purple radish, shaved thin
  • 3 oz. pecorino, shaved
  • Kale Microgreens, to top
  • Flaky Sea Salt to taste
  • Freshly Cracked Pepper

Mustard Vinaigrette:

(Adapted from Primal Palate)

  • 1 egg yolk
  • 1 tablespoon Maille dijon mustard shaved radish, pecorino, asparagus 
  • 2 garlic cloves
  • 4 anchovy filets
  • 1 teaspoon black pepper
  • 1 lemon, juice
  • 1 teaspoon sea salt

Bring a large pot of water to a boil.  Prep two large ice baths & set aside.  Once water has come to a boil, blanch asparagus for about 2 minutes, remove with a slotted spoon and add to ice bath.  Then, blanch fava beans for 1 minute, strain & add to ice bath.  Once both have cooled to the touch, strain and set aside.

Using a food processor or immersion blender, blend together all dressing ingredients, until emulsified. Set aside.

Peel fava beans: Use your the nail to puncture the skin, then remove the opaque outer skin to reveal bright green fava bean.  Continue until all fava beans are shelled.

Toss mesclun greens in a serving bowl with shaved radish, pecorino, asparagus, fava beans a drizzle of dressing, flaky sea salt and freshly ground pepper.  Toss with dressing, flaky sea salt and freshly ground pepper.  Serve immediately.