Makes 8 servings
Ingredients:
- ¼ cup coarsely chopped raw pistachios
- 1½ cups shelled fava beans (from about 1 ½ pounds pods)
- Kosher salt
- 1 small shallot, finely chopped
- 2 tablespoons Champagne or white wine vinegar
- Freshly ground black pepper
- ⅓ cup olive oil
- 1 bunch asparagus, sliced thinly lengthwise on a mandoline
- 2 cups trimmed watercress or arugula
- ½ cup mint leaves
- 2 tablespoons tarragon leaves
- 2 tablespoons chive blossoms (optional)
Instructions:
- Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing occasionally, until fragrant but not browned, 5–8 minutes. Let cool.
- Cook fava beans in a large saucepan of boiling salted water until tender, about 4 minutes.
- Using a slotted spoon, transfer to a colander set in a bowl of ice water. Drain, remove skins, and transfer beans to a small bowl.
- Combine shallot and vinegar in another small bowl; season with salt and pepper and set aside at least 10 minutes.
- Whisk oil into shallot mixture; season vinaigrette with salt and pepper.
- Combine beans, asparagus, watercress, mint, and tarragon in a large bowl; add vinaigrette and pistachios and toss to combine.
- Transfer to a serving platter and top with chive blossoms, if using.
Source: bon appetit
Photo: Alex Lau
Leave A Comment