Herbed Fava Bean Salad: A Spring Favorite

A fresh green salad on a floral plate, with champagne glasses and pink flowers in the background.

Many of spring’s most delicious luxuries – like cherries and fava beans – have a very narrow window of opportunity. Favas are a labor of love because they require double shelling, but they are so worth it. This delicious fava bean salad pairs beautifully with bubbly and clean, crisp Chardonnay. Serves four.

Ingredients

2 lbs fresh fava beans
6-8 red or white spring onions
3 lemons, sliced into medium rounds
1 large or 2 medium heads crisp butter leaf lettuce
1 cup extra-virgin olive oil
3 tbsp red wine vinegar
2 plump shallots, peeled and diced small
3-4 tbsp snipped chives and/or fresh spearmint (leaves torn)
Sea salt and freshly ground pepper to taste
Pinch smoked paprika

How to Make

1

To make the vinaigrette: In a small bowl, add the shallots, season with sea salt and pepper, add 2 T. of red wine vinegar, whisk, then whisk in about 1/2 cup EVOO. Taste for balance and seasoning. Set aside.

2

For the salad: Shell, blanch and peel the favas. Pat dry and refrigerate.

3

Wash, dry and trim the onion, leaving about half of the green tops.

4

Brush the onions and lemon rounds generously with olive oil. Season with sea salt and several grinds of black pepper and sprinkle with the smoked paprika.

5

Over a gas grill, charcoal grill or hot, stove top cast iron pan, grill the onions and lemons for 3-5 minutes per side, until tender but not mushy. Set aside.

6

Either in a medium size salad bowl, or on four plates, add or divvy up the lettuce. Sprinkle lightly with sea salt.

7

Slice and add the grilled onions and lemons.

8

Toss the favas with a bit of the shallot vinaigrette. Add to salad bowl and toss gently or distribute generously onto plates.

9

Shower the salad with snipped herbs. Drizzle with more vinaigrette. Enjoy!

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