From Scratch Sunday Table – Fava Bean + Asparagus Salad

For this week’s recipe, I wanted to share a delicious dish that is a staple in my home. This recipe for Fava Bean + Asparagus Salad is a favorite of mine from Bon Appétit. Here’s a few reasons why I love it:

It’s rich in nutrientsIt’s easy to put together quicklyIt’s stunning and perfect for photos!And lastly, it’s super healthy!

INGREDIENTS¼ cup coarsely chopped raw pistachios1½ cups shelled fava beans (from about 1 ½ pounds pods)Kosher salt1 small shallot, finely chopped2 tablespoons Champagne or white wine vinegarFreshly ground black pepper⅓ cup olive oil1 bunch asparagus, sliced thinly lengthwise on a mandoline2 cups trimmed watercress or arugula½ cup mint leaves2 tablespoons tarragon leaves2 tablespoons chive blossoms (optional)PREPARATIONPreheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing occasionally, until fragrant but not browned, 5–8 minutes. Let cool.Cook fava beans 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. Drain, remove skins, and transfer beans to a small bowl.Combine shallot and vinegar in another small bowl; season with salt and pepper and set aside at least 10 minutes. Whisk oil into shallot mixture; season vinaigrette with salt and pepper.Combine beans, asparagus, watercress, mint, and tarragon in a large bowl; add vinaigrette and pistachios and toss to combine. Transfer to a serving platter and top with chive blossoms, if using.

 

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