Spring Salad with Fava Beans

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

Source
Martha Stewart Living, April 2009
Spring Salad with Fava Beans
  • servings 8

Ingredients

  • 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

Directions

  1. Step 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. Step 2

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

  3. Step 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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