Contributed by Jayson Woodbridge for Food and Wine, Published April 2014
2 tablespoons honey
1 tablespoon lime juice
1 small garlic clove, minced
2 teaspoons pumpkin seed oil
2 teaspoons walnut oil
3 tablespoons olive oil
4 pounds fresh fava beans, shelled (3 cups)
1 tablespoon olive oil
1/2 cup pine nuts
1/2 cup shelled pistachios
Freshly ground black pepper
5 medium fennel bulbs—trimmed, halved lengthwise, cored and very thinly sliced crosswise
1 medium jalapeño, seeded and minced
Pinch of cayenne pepper
MAKE THE DRESSING In a very large bowl, whisk the honey with the lime juice, garlic and pumpkin seed, walnut and olive oils.
MAKE THE SALAD In a large saucepan of salted boiling water, blanch the fava beans until just tender, 3 to 5 minutes. Drain and rinse under cold water. Squeeze the favas from their skins; discard the skins.
In a medium skillet, heat the olive oil until shimmering. Add the pine nuts and pistachios and cook over moderate heat, shaking the pan frequently, until the nuts are golden, about 5 minutes. Season the nuts with salt and black pepper and transfer them to paper towels to drain and cool completely.
Using a very sharp knife, peel the lemons, being sure to remove all of the bitter white pith. Thinly slice the lemons crosswise. Pick out and discard any seeds, then cut the lemon slices into thin strips.
Stir the lemon strips into the dressing. Add the fava beans, fennel, jalapeño, cayenne and toasted pine nuts and pistachios and toss. Season the salad with salt and black pepper and toss again. Serve the salad right away.
Asparagus has been available for sale at the MLH distribution center from Butte Mountain Farm.
Warm Asparagus Salad with Fava Beans & Fresh Ricotta
From Food and Wine
1 cup fresh ricotta cheese
1 teaspoon finely grated lemon zest
Freshly ground black pepper
1 1/4 pounds fresh fava beans, shelled (about 1 cup)
1 tablespoon finely chopped parsley
1 tablespoon finely chopped mint
2 tablespoons extra-virgin olive oil
1 pound thin asparagus
1 tablespoon fresh lemon juice
Fleur de sel, for sprinkling
In a medium bowl, whisk the ricotta cheese with the lemon zest and season with kosher salt and black pepper.
In a medium saucepan of salted boiling water, cook the fava beans until the skins start to loosen, about 2 minutes. Drain and cool under running water, then squeeze the fava beans from their skins. In a medium bowl, toss the favas with the parsley, mint and 1 tablespoon of the olive oil; season with kosher salt and black pepper.
In a large saucepan of salted boiling water, blanch the asparagus until crisp-tender, 2 to 3 minutes, then drain. In a medium bowl, toss the asparagus with the lemon juice and the remaining 1 tablespoon of olive oil; season with kosher salt and black pepper. Transfer the asparagus to plates and spoon the ricotta and favas over the top. Sprinkle the salads with fleur de sel and serve.