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Spring Salad with Fava Beans

Fresh fava beans join baby spinach, frisee, and mint in a delicate salad accented by goat cheese.

  • Servings: 8
  • Yield:
Spring Salad with Fava Beans

Source: Martha Stewart Living, April 2009


  • Coarse salt and freshly ground pepper
  • 1 1/4 pounds fresh fava beans, shelled (11/2 cups)
  • 1/2 head frisee, leaves separated
  • 5 ounces baby spinach
  • 3/4 cup packed fresh mint
  • 1 small carrot, peeled into thin ribbons
  • 1 shallot, halved and thinly sliced
  • 4 ounces fresh goat cheese
  • 2 tablespoons white-wine vinegar
  • 1/4 cup extra-virgin olive oil


  1. Prepare an ice-water bath. Bring a medium pot of salted water to a boil. Add fava beans, and cook until tender, about 1 minute. Using a slotted spoon, transfer beans to ice-water bath. Drain, and squeeze beans from skin.

  2. Toss beans, frisee, spinach, mint, carrot, and shallot in a large bowl. Dot with tablespoons of goat cheese.

  3. Place vinegar in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Season with salt and pepper. Drizzle dressing over salad, and toss to coat. Serve immediately.

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