Pea Shoot Salad w/ Fava Bean
Photo by The Year In Food
Reaching for the Stars with Pea Shoots!
Spring has graced us with warmer nights this week. We can sit outside and enjoy an early dinner, watch the beautiful colors of the sunset transition into the night’s sky, and maybe pick out some constellations from the brightest stars.
This week’s recipe features Spade & Plows Spring Pea Shoots and Fava Beans. Pea shoots are simply the young, tender upper leaves, soft stems, and curly tendrils of the pea plant. Some will have purple pea flowers that are a perfectly sweet addition to salads. Pea shoots are a good source of Vitamins A and C and Folate.
You have probably heard of fava beans before, but have you ever eaten them? Fava beans are less starchy with a slightly sweet and nutty flavor. Their nutritional value is amazing in that they are a lean protein and an excellent source of fiber, vitamin K, vitamin b6, zinc, copper, iron, magnesium, and folate.
This week’s recipe by The Year In Food blog. Let the flavors of spring commence.
Pea Shoot Salad w/ Fava Beans:
INGREDIENTS
1 Bunch Pea Shoots (flowers are edible!)
1 pound fava beans, shelled
4 radishes, thinly sliced
1/4 cup slivered almonds
1 avocado, halved and sliced lengthwise
3 tablespoons olive oil
1 tablespoon Balsamic vinegar
salt + pepper to taste
Recipe
Bring a small pot of water to a boil. Blanch the favas for no more than two minutes. Place them in an ice bath. When cool, remove the inner shell by either popping the bean out with your fingers or using a paring knife. Set aside.
Whisk together the olive oil and Balsamic vinegar. Add salt and pepper to taste.
Toss the pea shoots, radishes and slivered almonds with the dressing. Divide salad among four plates. Top each plate with a quarter of the fava beans and a quarter of the avocado.
Serve and enjoy!
Spade & Plow: Pea Shoots and Fava Beans
