Beautiful and plump fava beans are showing up all over in our produce markets. These very versatile beans are known to be the stars of the legume family and taste fantastic in salads, crostinis, pastas, risottos, stews and dips just to name a few.
I have other plans for these little beauties besides this awesome Spring Salad I made which consisted of the blanched favas, defrosted peas, and blanched asparagus cut on the diagonal, all tossed with arugula and shaved fontinella cheese, you could also use parmesan or pecorino as well. The dressing was made with fresh lemon and olive oil that went perfectly with all the vegetables.
I served the salad along side this Asparagus and Ricotta Tart for a meatless meal we had during the week. I had leftover blanched asparagus from my salad so I put them to good use and made this.