Fava Bean and Pea Shoot Salad

fava bean salad 4.18.12
  • Yield: 6 servings


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