Spring Salad with Fava Beans

spring salad
Photo: Anna Williams
6 to 8 Serves

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


  • 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


  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.

Related Articles