Pea, Asparagus, and Fava Bean Salad

salad bean cheese side easter bacon asparagus pea spring shallot bon appétit wheat/gluten-free peanut free tree nut free soy free no sugar added

Melissa Hamilton

Makes 6 Servings

Source

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

Method

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.

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.

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.

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.

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.

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.

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