You are here: Home » Recipes » Fava Bean and Pea Shoot Salad Fava Bean and Pea Shoot Salad Recipe by Our Cookbook Collection Yield 6 servings Tender pea shoots and nutty fava beans join up in this taste-of-spring salad. PrintEmail Ingredients 2 pounds young fava beans in the pod1 bunch pea shoots, or 1/4 pound pea shoot tips1 large head butter lettuce, large leaves torn1/4 to 1/3 cup dill sprigs1/4 cup snipped freeh leek-chives or regular chives1 tablespoon extra-virgin olive oil1 tablespoon lemon juice Coarse salt Freshly ground black pepper Instructions 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. 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). Place fava beans, pea shoots, lettuce, dill and chives in a salad bowl. Drizzle with oil and lemon juice and season with salt and pepper. 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).