New This Month

Endive, Mache, Asparagus, and Fava Bean Salad

Mache, a delicate and tender green sometimes called lamb's lettuce, is available in better supermarkets. Watercress can be used instead.

  • Servings: 8

Source: Martha Stewart Living, May 1995


  • 2 tablespoons finely chopped shallots (about 2 small)
  • 1 1/2 tablespoons sherry vinegar
  • 3 tablespoons olive oil
  • 2 teaspoons salt
  • 1/4 teaspoon freshly ground pepper
  • 1 pound unshelled fava beans
  • 1 pound asparagus
  • 2 large Belgian endives (10 to 12 ounces), sliced into 1/4-inch rounds
  • 10 ounces mache, untrimmed


  1. In a small bowl, combine shallots and vinegar. Whisk in olive oil and add 1/2 teaspoon salt and 1/8 teaspoon pepper. Set aside to steep for at least 30 minutes.

  2. Using your fingers, split the lava bean pods lengthwise and remove beans. Bring a medium saucepan of water to a boil and add 1 teaspoon of salt. Add beans and cook for 30 seconds. Remove with a slotted spoon or strainer, keeping water boiling, and transfer to an ice-water bath. When cool, lift out with a slotted spoon or strainer. Beel a bit of skin from a bean and pop the bean out by squeezing gently; repeat with the rest of the beans. Discard skins and set beans aside.

  3. Trim and discard tough ends of asparagus and cut spears into 2-inch pieces. Add asparagus to boiling water and cook until tender but still firm, about 2 minutes. Drain and immediately transfer to the ice-water bath. Drain and set aside.

  4. Combine fava beans, asparagus, endive, and mache or watercress in a large serving bowl. Season with remaining 1/2 teaspoon salt and 1/8 teaspoon pepper and drizzle dressing over greens. Toss well and serve.


10 ounces of mache, trimmed, can be replaced with 3 bunches of watercress, trimmed.

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