Total Time
25mins
Prep 25 mins
Cook 0 mins

I know it is very time consuming working with fresh fava beans but they are so good and worth the effort! This is a wonderful salad from Martha Stewart.

Ingredients Nutrition

  • coarse salt & freshly ground black pepper
  • 1 14 lbs fresh fava beans, shelled (11/2 cups)
  • 12 head frisee, leaves separated
  • 5 ounces Baby Spinach
  • 34 cup packed of 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
  • 14 cup extra-virgin olive oil

Directions

  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.