by theyearinfood
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theyearinfood's Notes:
4 ounces pea shoots (not to be confused with pea sprouts) Ask a question about this ingredient
1 pound fava beans, shelled Ask a question about this ingredient
4 radishes, thinly sliced Ask a question about this ingredient
1/4 cup slivered almonds Ask a question about this ingredient
1 avocado, halved and sliced lengthwise Ask a question about this ingredient
3 tablespoons olive oil Ask a question about this ingredient
1 tablespoon Balsamic vinegar Ask a question about this ingredient
salt + freshly ground pepper to taste Ask a question about this ingredient
Bring a small pot of water to a boil. Blanch the favas for no more than two minutes. Place them in an ice bath. When cool, remove the inner shell by either popping the bean out with your fingers or using a paring knife. Set aside.
Ask a question about this stepWhisk together the olive oil and Balsamic vinegar. Add salt and pepper to taste.
Ask a question about this stepToss the pea shoots, radishes and slivered almonds with the dressing. Divide salad among four plates. Top each plate with a quarter of the fava beans and a quarter of the avocado. Serve and enjoy!
Ask a question about this stepLooks fabulous!
It is, it is!
Oh, thanks, Midge!
I should have known this was yours by the picture! Beautiful composition, and such a light and refreshing recipe!
Thanks! I feel the same about your image. There's a definite aesthetic. :)
This looks like spring on a plate! Love!
Indeed! Thank you!
I tried pea shoots for the first time last spring when they were included in my CSA boxes. I love them!! I'll definitely be trying your salad with them!
It's such a great vehicle for them! Enjoy. :)
Oh I love pea shoots! This looks and sounds amazing!
Aren't they the best? So fleeting.
Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
Beautiful! And, some of my favorite ingredients - pea shoots, avocado, fava beans...yum.