Pea and Fava Salad


When the first peas and fava beans show up in the garden or at farmers markets, the chore of shelling the legumes is a ritual that yields the fresh, sweet taste that's such a fleeting sign of Spring. Here's a simple salad that's a true celebration of Spring's signature color: green! Slivers of apple and radish add delightfully juicy crunch, and a shower of tarragon and mint keeps this salad light and fresh-tasting.


5 tablespoons walnut oil or extra-virgin olive oil (divided)
2 cups fresh, shelled English peas
2 cups shelled, peeled fava beans
  grated zest of 1 lemon
  Sea salt (to taste)
1 large organic green apple, such as Granny Smith (unpeeled and cut into julienne matchsticks)
4 large radishes (cut into julienne matchsticks, about 1 cup)
1/2 cup thinly sliced scallions (white and green parts)
1/4 cup fresh chopped tarragon
1/4 cup fresh sliced mint leaves
1 tablespoon tarragon vinegar
1/2 tablespoon fresh lemon juice
  Freshly ground black pepper


Heat 1 tablespoon of the oil in a skillet over medium heat. Add the peas, fava beans, lemon zest, and a pinch of salt, and cook, stirring once or twice, until the peas and favas are just warmed through, 2 to 3 minutes. You want them to maintain some crunch.

Combine the apple, radishes, scallions, tarragon, and mint in a large bowl. Add the pea and fava mixture to the bowl and toss to combine.

Whisk together the vinegar, lemon juice, and remaining walnut oil. Season with a pinch of salt and pepper. Add the dressing to the mixture in the bowl and toss to coat all of the ingredients. Serve at room temperature for the best flavors.


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