- Organic Bound
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.