Food & Cooking Recipes Salad Recipes Spring Salad with Fava Beans 3.8 (19) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 12, 2018 Print Rate It Share Share Tweet Pin Email Photo: Anna Williams Yield: 6 to 8 Serves Fresh fava beans join baby spinach, frisee, and mint in a delicate salad accented by goat cheese. Ingredients Coarse salt and freshly ground pepper 1 ¼ pounds fresh fava beans, shelled (5 ½ cups) ½ head frisee, leaves separated 5 ounces baby spinach ¾ 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 ¼ cup extra-virgin olive oil Directions 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. Toss beans, frisee, spinach, mint, carrot, and shallot in a large bowl. Dot with tablespoons of goat cheese. 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. Rate it Print