YOUNG FAVA BEAN SALAD

2 cups tender young shelled fava beans

1 tablespoon minced fresh tarragon

1 medium clove garlic, minced

1/4 cup almonds or pine nuts, lightly toasted

1 tablespoon fresh lemon juice

3 tablespoons extra-virgin olive oil

 Salt and freshly ground black pepper to taste

Toss all ingredients and marinate overnight at room temperature or for 2 days in the refrigerator

New York Times

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