FAVA BEAN, ASPARAGUS, AND PEA SALAD

3 tablespoons extra-virgin olive oil

1 tablespoon finely grated Parmesan

1 tablespoon (or more) fresh lemon juice

Sea  salt, freshly ground pepper

2 cups fresh fava beans (from about 2 pounds pods)

2 bunches asparagus, trimmed, stalks peeled if thick

1 cup shelled fresh peas (from about 1 pound pods)

1/2 cup vegetable oil

1 shallot, thinly sliced

4 slices bacon, cooked and crumbled

Whisk olive oil, Parmesan, and 1 tablespoon lemon juice in a medium bowl to blend. Season with salt, pepper, and more lemon juice, if desired. Set dressing aside.

Cook the fava beans in a large saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water. Drain and peel; place in a large bowl.

Return water in saucepan to a boil; add asparagus and cook until just tender, about 4 minutes. Using tongs, transfer to colander in ice water.

Return water in saucepan to a boil; add peas and cook until tender, about 3 minutes. Drain; transfer to colander in ice water. Drain vegetables. Add to bowl with fava beans.

Combine vegetable oil and shallot in a small saucepan over medium heat and cook, stirring occasionally, until shallot is golden brown and crisp, 10-12 minutes. Transfer shallot to a paper towel-lined plate.

Add dressing to bowl with vegetables, season with salt and pepper, and toss to coat. Transfer salad to a serving platter and top with shallot and bacon.

Bon Appétit  | April 2013

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