At first glance, this salad doesn’t look particularly beautiful but what it lacks in looks it makes up for in texture, freshness, acidity, and personality. This salad will help round out whatever is on the menu for your Easter Celebrations. It’s great for both brunch or dinner. The mint in the salad makes this a great pairing to your Easter lamb dish and the bright freshness of the salad will lighten up your creamy or meaty sides or mains.
Jenny
This salad will help round out whatever is on the menu for your Easter Celebrations. It works for both brunch or dinner.
| Prep Time | 30 minutes |
| Servings |
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Ingredients
- 1/4 cup coarsely chopped raw pistachios
- 1 1/2 cups shelled fava beans from about 1 ½ pounds pods
- kosher salt
- 1 small shallot finely chopped
- 2 tablespoons champagne vinegar
- freshly ground black pepper
- 1/3 cup extra virgin olive oil
- 1 bunch asparagus sliced thinly lengthwise using a vegetable peeler
- 2 cups trimmed watercress
- 1/2 cup mint leaves
- 2 tablespoons tarragon leaves
Ingredients
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Instructions
- Toast pistachios in a frying pan over medium-low heat, stirring occasionally, until fragrant but not browned, 2-5 minutes.
- Combine shallot and vinegar in another small bowl; season with salt and pepper and set aside at least 10 minutes. Whisk oil into shallot mixture; season vinaigrette with salt and pepper.
- Cook fava beans in a large saucepan of boiling salted water until tender, about 3-4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water. Drain, remove skins, and transfer beans to a small bowl.
- Combine beans, asparagus, watercress, mint, and tarragon in a large bowl; add vinaigrette and pistachios and toss to combine. Transfer to a serving platter and top with chive blossoms, if using.
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