Early Spring Fava Bean, Pea Tendril & Toasted Walnut Salad
Ingredients
- 3 3⁄4 lb fava beans in the pod
- Kosher salt
- 2 cups walnut halves
- 2 tablespoons walnut oil
- Zest of 2 lemons, removed in strips with a channel knife and chopped
- 1 teaspoon honey
- 3 oz Nicasio Reserve cheese or an aged sheep’s milk cheese, shaved
- 4 cups loosely packed pea tendrils
- Sel gris, for finishing
Preparation
To prepare the fava beans: Shuck the fava beans from their pods. In a large pot, combine 3 qt water and 1/2 cup kosher salt and bring to a boil over high heat. Fill a medium bowl with water and ice. Add the beans to the boiling water and cook for about 1 minute, until tender. The timing will depend on their size. Drain immediately and plunge the beans into the ice bath to halt the cooking. As soon as the beans are cold, remove from the ice water and spread on a paper towel to dry. The beans can be prepared up to this point up to a day in advance and stored in an airtight container in the refrigerator.
To slip each fava from its skin, gently apply pressure and pinch the fatter end of the bean, being careful not to squish the bean. Place the skinned favas in a medium bowl and set aside. You should have about 1 lb (3 cups) skinned favas.
To toast the walnuts: Preheat the oven to 350°F. Spread the walnuts in a single layer on a sheet pan and toast for 8 minutes, until golden. Pour onto a work surface and let cool. Using the palm of your hand, gently press the walnuts to break them up.
To serve: Add the walnuts, walnut oil, lemon zest, honey, cheese, and 1 teaspoon kosher salt to the fava beans and toss to coat the favas evenly. Place the pea tendrils on a serving plate and top with the fava salad.
Sprinkle with the sel gris.