Fava Bean and Pea Shoot Salad

  • Yield 6 servings

Tender pea shoots and nutty fava beans join up in this taste-of-spring salad.

fava bean salad 4.18.12


2 pounds young fava beans in the pod
1 bunch pea shoots, or 1/4 pound pea shoot tips
1 large head butter lettuce, large leaves torn
1/4 to 1/3 cup dill sprigs
1/4 cup snipped freeh leek-chives or regular chives
1 tablespoon extra-virgin olive oil
1 tablespoon lemon juice
Coarse salt
Freshly ground black pepper


  1. Shell  fava beans (you should have about 1 cup beans) and drop  into boiling salted water  2 minutes. Drain, rinse with cold water, and slip off  skins. 
  2. Trim tender tops and leaves of pea shoots (you should have 2 to 3 cups) and reserve sturdier parts for soup or stock. Trim away any long tendrils that might be hard to chew (nibble one to find where the tender part begins).
  3. Place fava beans, pea shoots, lettuce, dill and chives in a salad bowl.
  4. Drizzle with oil and lemon juice and season with salt and pepper.
  5. Toss and serve. 

Recipe used with permission from The Santa Monica Farmers’ Market Cookbook: Seasonal Foods, Simple Recipes, and Stories from the Market and Farm by Amelia Saltsman (Blenheim Press, 2007).



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