Fava bean and pea salad with poppy seed dressing
Delight your taste buds with a refreshing fava bean and pea salad drizzled with a flavorful poppy seed dressing. A perfect combination of fresh ingredients for a delicious culinary experience.
Ingredients:
- cups shelled fava beans (from about 2 lb. pods) or frozen fava beans, thawed
- Kosher salt
- cups shelled fresh peas (from about 2 lb. pods) or frozen peas, thawed
- cup sour cream
- oz. fresh goat cheese, crumbled
- tablespoons (or more) buttermilk or whole milk
- tablespoon fresh lemon juice
- Freshly ground black pepper
- heads of Bibb lettuce, leaves separated (about 8 cups)
- cups pea shoots (tendrils)
- teaspoon poppy seeds
Instructions:
- If fresh fava beans are being utilized, boil them in a medium saucepan filled with salted water until they are soft, approximately 4 minutes. Next, use a strainer to move them to a colander placed in a bowl of icy water. After draining them well and removing the skins, place them in a medium-sized bowl. (For frozen fava beans, boil for 2 minutes without peeling.)
- Bring the water in the saucepan back to a boil; then add the peas and boil until they are tender, around 2 minutes. Drain the peas and place them in the colander in the icy water. Once drained, combine them with the fava beans in the bowl. (If using frozen peas, boil for 30 seconds.)
- Combine sour cream, goat cheese, buttermilk, and lemon juice in a medium bowl, adjusting the consistency with more buttermilk if necessary until it is thin enough to pour. Season with salt and pepper. Place lettuce and pea shoots on a platter, top them with fava beans and peas, pour the dressing over them, and sprinkle with poppy seeds.
- PREP AHEAD: The fava beans and peas can be boiled a day before. Cover them and refrigerate.
Summary:
- Calories: 822 kcal
- Fat: 30 g
- Protein: 55 g
- Carbs: 104 g
- Potassium: 3196 mg
- Magnesium: 339 mg