Name: Fava Bean and Radish Salad
Total time: 50 min
Ingredients: 3 pounds fava beans , shelled (3 cups); 3 tablespoons lemon juice; 2 garlic cloves , minced; ½ teaspoon salt; ¼ teaspoon pepper; ¼ teaspoon ground coriander; ¼ cup extra-virgin olive oil; 10 radishes , trimmed, halved, and sliced thin; 1½ ounces (1½ cups) pea shoots; ¼ cup chopped fresh basil

Why This Recipe Works

Since it can take some time to prepare fresh favas, we wanted to use them in a vibrant salad that would be worth it. We added thin half-moons of peppery radishes to provide a nice crunchy bite as well as flecks of color to our salad. Fresh pea shoots supplied another layer of texture and a bit of natural sweetness. Basil and a lemony vinaigrette were the final additions to this light and flavorful salad that celebrates springtime in every bite. The beans inside their tough outer pod are covered with a waxy translucent sheath that should be removed after shelling (although edible, the sheath can be fibrous—and sometimes bitter—unless from a very young bean). Once the sheath is peeled off, the beans are ready to be enjoyed.

Before You Begin

While we preferred the brighter flavor of fresh beans, 1 pound (3 cups) of frozen fava beans may be substituted.

Instructions

Bring 4 quarts water to boil in large pot over high heat. Meanwhile, fill large bowl halfway with ice and water. Add fava beans to boiling water and cook for 1 minute. Drain fava beans, transfer to ice water, and let sit until chilled, about 2 minutes. Transfer fava beans to triple layer of paper towels and dry well. Using paring knife, make small cut along edge of each bean through waxy sheath, then gently squeeze sheath to release bean; discard sheath.

Whisk lemon juice, garlic, salt, pepper, and coriander together in large bowl. Whisking constantly, slowly drizzle in oil. Add fava beans, radishes, pea shoots, and basil and gently toss to coat. Serve immediately.