Fava Bean and Asparagus Salad

asparagus fava bean mint pistachio salad shallot tarragon watercress vegetarian

Alison Roman

8 Servings

Source

Ingredients

¼ cup coarsely chopped raw pistachios

1½ cups shelled fava beans (from about 1 ½ pounds pods)

Kosher salt

1 small shallot, finely chopped

2 tablespoons Champagne or white wine vinegar

Freshly ground black pepper

⅓ cup olive oil

1 bunch asparagus, sliced thinly lengthwise on a mandoline

2 cups trimmed watercress or arugula

½ cup mint leaves

2 tablespoons tarragon leaves

2 tablespoons chive blossoms (optional)

Method

Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing occasionally, until fragrant but not browned, 5–8 minutes. Let cool.

Cook fava beans 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. Drain, remove skins, and transfer beans to a small bowl.

Combine shallot and vinegar in another small bowl; season with salt and pepper and set aside at least 10 minutes. Whisk oil into shallot mixture; season vinaigrette with salt and pepper.

Combine beans, asparagus, watercress, mint, and tarragon in a large bowl; add vinaigrette and pistachios and toss to combine. Transfer to a serving platter and top with chive blossoms, if using.