Since there's no more chance to escape dieters in my home than there is perverts in politics, I've decided to have one healthy followed by one (less than) healthy blog post. Let's see if you can keep me honest.
Once I saw that fava beans were back in the market, I couldn't resist but toss them into this fun salad. Since I was going for that Tuscan Spring theme, I also shaved some Pecorino cheese, added blanched frozen peas, sliced radishes for color and crunch and tossed the whole thing with my favorite shallot vinaigrette. It makes for a very fresh zingy salad that's pretty enough to serve to friends.
Easy Peasy Spring Salad with Arugula, Peas, Favas, Radish and Shaved Pecorino
(serves 4-6)
For the Salad
5 oz pack of wild baby arugula (my favorite is from Satur farms, it has small spiky leaves and fresh spicy flavor)
1 cup of shucked and cooked fava beans (find your fava ode and instructions here)
1 cup of blanched frozen or fresh peas
1 bunch of radishes thinly sliced (about 1 cup)
3 scallions, chopped
2 oz of Pecorino Romano, shaved
For the vinaigrette
1 medium shallot, finely chopped
3 tbs of sherry vinegar
9 tbs of olive oil
1 tsp of dijon mustard
1/2 tsp of honey
kosher salt & pepper
Once you're done shucking and blanching your beans. Blanch the peas for a few minutes in salted boiling water. Throw in the frozen peas and allow to boil for another minute. Quickly drain the beans and peas and transfer to an ice bath.
To make the vinaigrette, whisk the vinegar with mustard and honey, then add the olive oil and emulsify. Season with salt and pepper and add the chopped shallots and scallions to allow the vegetables to soften in the vinaigrette.
Toss the arugula with the radishes, beans and peas. Add the vinaigrette and top with shaved Pecorino.
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