Summer is for salads!
Try this fresh, crisp salad topped with a creamy, cultured goat milk cheese and kefir dressing. Sprinkle poppy seeds just before serving for a colorful finish. If you cannot find favas, try edamame or simply double up on peas. Use Mâche or baby spinach if you cannot find pea shoots at your farmer’s market or grocery store produce aisle. The fava beans and peas as well as dressing can all be prepared up to a day ahead, making this a nice recipe for summer entertaining.
Recipe by Lou Lambert and Larry McGuire and first appeared on bonappetit.com
Calories (kcal) 219, Fat (g) 4, Sodium (mg) 42, Carbohydrates (g) 32, Dietary Fiber (g) 13, Total Sugars (g) 7, Protein (g) 15, Saturated Fat (g) 2, Cholesterol (mg) 13
Fava Bean Salad
- Yield: 8 Servings
- Ready In:
A fresh, crisp salad topped with a creamy, cultured goat milk cheese and kefir dressing.
- 2 cups shelled fava beans (from about 2 lbs. of pods) or frozen fava beans, thawed
- Kosher salt
- 2 cups shelled fresh peas (from about 2 lbs. pods) or frozen peas, thawed
- 1/3 cup sour cream we suggest Green Valley Organics Sour Cream
- 1 1/2 ounces Chèvre Goat Cheese Redwood Hill Farm Plain, crumbled
- 2 Tbsps. (or more) Goat Milk Kefir Redwood Hill Farm plain (buttermilk or whole milk may be substituted)
- 1 Tbsp. fresh lemon juice
- Black pepper freshly ground
- 2 heads Bibb lettuce leaves separated (about 8 cups)
- 4 cups pea shoots (tendrils)
- 1 tsp. poppy seeds
- If using fresh fava beans, cook in a medium saucepan of boiling salted water until tender, about 4 minutes.
- Using a sieve, transfer to a colander set in a bowl of ice water. Drain well and peel; place in a medium bowl. (If using frozen fava beans, cook 2 minutes; do not peel.)
- Return water in saucepan to a boil; add peas and cook until tender, about 2 minutes. Transfer to colander in ice water, draining well. Add to bowl with fava beans. (If using frozen peas, cook 30 seconds.)
- Whisk sour cream, chèvre, kefir, and lemon juice in a medium bowl, thinning with more kefir as needed, until pourable; season with salt and pepper.
Arrange lettuce and pea shoots on a platter, top with fava beans and peas, drizzle with dressing, and sprinkle with poppy seeds.
- OPTIONAL DO AHEAD:
Fava beans and peas can be cooked 1 day ahead. Cover and chill. Salad dressing can also be made 1 day ahead, store in an air tight container and keep refrigerated.
- Course: Salad
- Skill Level: Easy