Miner’s Lettuce, Fava Beans, English Peas, and Spring Garlic with White Balsamic Vinaigrette
There are as many springtime things in this salad as possible. In Seattle, we have so much rain that when spring comes, it comes HARD—favas, nettles, peas, spring garlic, and a host of wild little greens that go perfectly together. Regular balsamic vinegar is too heavy; white balsamic still has the sweetness, but it’s lighter and allows the flavors of the vegetables to really shine through. This recipe makes more vinaigrette than you’ll need for the salad. Use the remaining dressing on other combinations of delicate spring vegetables and greens.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Bring a large pot of water to a boil and prepare an ice-water bath. Blanch the favas for 1 to 2 minutes, to loosen skins, then shock in the ice-water bath. Slip off the skins. Repeat with the peas, blanching for 1 minute and then shocking in ice water. Set aside to drain thoroughly.
Step 2
Thinly slice the stems of the garlic. Heat 2 tablespoons of the olive oil in a skillet over low heat and sauté the garlic with a pinch of salt—simply warming it through with the salt helps bring out the moisture—for 10 minutes.
Step 3
Combine the vinegar, water, egg yolk, mustard, and a pinch of salt in the jar of a blender. Pulse to combine, then add the canola oil and 1/4 cup of the olive oil in a slow, steady stream. Reserve.
Step 4
Place the lettuce, fava beans, and peas in a bowl. Top with the garlic. Add enough vinaigrette to lightly coat the vegetables and greens and toss gently to combine. Divide among 4 plates and shave a few chards pecorino over the top of each, using a vegetable peeler to make large curls. Serve immediately.
