Garden-fresh Broad Bean and Green Onion Salad features crisp vegetables in a dressing of olive oil, lemon juice, and honey.
Broad Bean and Green Onion Salad
Makes 8 to 10 servings
- 2 quarts water
- 3 pounds fresh broad beans*, shelled
- 1 bunch green onions
- 1 pound baby yellow carrots with tops, thinly sliced lengthwise
- 1 cup fresh mint leaves
- ¼ cup olive oil
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh mint
- 1 teaspoon honey
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 (6-ounce) bag fresh spring mix lettuces
- In a large Dutch oven, bring 2 quarts water to a boil over medium-high heat. Add beans, and cook until beans turn bright green, about 3 minutes. Drain, rinse under cold water, and drain again.
- Transfer beans to a large bowl.
- Remove green onion bottoms, and halve lengthwise; cut green onion tops into thin strips. Add green onion bottoms and tops to beans, along with carrots and mint leaves.
- In a small bowl, whisk together olive oil, lemon zest, lemon juice, mint, honey, salt, and pepper. Add to bean mixture, tossing to coat. Stir in lettuce just before serving.
*Broad beans are more commonly referred to as fava beans in the United States.
Text Melissa Lester
Photography Mac Jamieson
Styling Melissa Sturdivant Smith
Recipe Development and Food Styling Rebecca Treadwell Spradling
For more Wordsworthian inspiration, see “Among the Daffodils” on page 31 of the March/April 2018 issue.