Recipe courtesy of Laura Calder
Pea and Fava Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 301
- Total Fat
- 20
- Saturated Fat
- 4
- Carbohydrates
- 23
- Dietary Fiber
- 8
- Sugar
- 10
- Protein
- 11
- Cholesterol
- 10
- Sodium
- 592
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
Ingredients
1 pink shallot, minced
3 tablespoons white wine vinegar
10 ounces asparagus, cut into pieces
Kosher salt
6 ounces podded fava beans
Drizzle olive oil
2 slices bacon, cut into lardoons
6 ounces fresh shelled peas
1/2 cup chicken stock
3 tablespoons olive oil
2 teaspoons balsamic vinegar
Juice of 1/2 lemon, to taste
Freshly ground black pepper
Generous handful chopped fresh tarragon leaves
Generous handful chopped fresh mint leaves
Scattering chopped fresh chives
Directions
- Put the minced shallot in a ramekin with the white wine vinegar, and set aside.
- Cook the asparagus in a pot of boiling salted water until tender. Lift them out with a spider, drain, and immediately plunge into ice water to cool completely, and drain. Blanch the fava beans for 1 minute in the same boiling water, drain, plunge into ice water, drain, and peel.
- Heat a thread of olive oil in a frying pan, and cook the bacon until crisp. Add the peas and favas, pour over the stock, bring to a boil, and cook until just tender, about 2 minutes. Add the asparagus to warm through. Drain the shallot and add it, discarding the vinegar. Add the olive oil, balsamic vinegar, lemon juice, salt, and pepper. Taste and adjust the seasonings. Stir through the tarragon, mint and chives, and serve.