by Susan Hanna
This salad from the April 2013 issue of Bon Appetit is a delicious and beautiful spring dish that would pair well with grilled meat, poultry or fish. You could omit the bacon to make it a vegetarian main or side dish. I used frozen edamame (shelled soybeans) instead of fava beans, which can be hard to find and difficult to peel. The dressing for this salad is good, but a little bland. Next time I will try it with a balsamic vinegar-based dressing.
Avoiding Additives and Preservatives
Look for cheese with no added colour, bacon without nitrites and use freshly squeezed lemon juice. For more recipes using all-natural ingredients, visit www.eyeforarecipe.ca
- 3 tablespoons (45ml) extra-virgin olive oil
- 1 tablespoon (15 ml) finely grated Pecorino or Parmesan
- 1 tablespoon (15 ml) or more fresh lemon juice
- Kosher salt, freshly ground pepper
- 2 cups (500 ml) fresh fava beans, from about 2 pounds (1 kg) pods, or frozen fava beans, thawed, or 2 cups (500 ml) frozen edamame
- 2 bunches asparagus, trimmed, stalks peeled if thick
- 1 cup (250 ml) shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
- ½ cup (125 ml) vegetable oil
- 1 shallot, thinly sliced
- 4 slices bacon, cooked and crumbled
Whisk olive oil, Pecorino, and 1 tablespoon (15 ml) lemon juice in a medium bowl to blend. Season with salt, pepper, and more lemon juice, if desired. Set dressing aside.
If using fresh fava beans or frozen edamame, cook in a large saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water (do not cook frozen beans). Drain and peel; place in a large bowl.
Return water in saucepan to a boil; add asparagus and cook until just tender, about 4 minutes. Using tongs, transfer to colander in ice water.
If using fresh peas, return water in saucepan to a boil; add peas and cook until tender, about 3 minutes (do not cook frozen peas). Drain; transfer to colander in ice water. Drain vegetables. Add to bowl with fava beans.
Combine vegetable oil and shallot in a small saucepan over medium heat and cook, stirring occasionally, until shallot is golden brown and crisp, 10-12 minutes. Transfer shallot to a paper towel-lined plate.
Add dressing to bowl with vegetables, season with salt and pepper, and toss to coat.
Transfer salad to a serving platter and top with shallot and bacon.
Dressing and vegetables can be prepared 1 day ahead. Cover separately and chill.
From the April 2013 issue of Bon Appetit