A Lip-Smacking Spring Salad: Radicchio with Fava Beans, Parmesan and Lemon Vinaigrette

It’s fava bean season again, and they are worth the effort it takes to get them out of their protective shells. To prep fava beans, remove them from their cottony pods, blanche them in boiling salted water for 3 to 4 minutes, place in an ice water bath, drain, and remove their waxy outer shell.

This simple salad pairs fava beans with their classic counterparts, lemon and salty cheese. You can use Pecorino or Parmesan here. Bitter radicchio, parsley, and a super flavorful lemon vinaigrette round everything out. I love the pale green ingredients contrasted with the bright purple radicchio.

Radicchio and Fava Bean Salad
serves 4

Ingredients
1 small head of radicchio, halved, cored and thinly sliced
3 handfuls of fava bean pods, beans removed, blanched, and outer shells removed
2 tblsp coarsely chopped parsely
2 scallions, white and pale green parts only, thinly sliced on the diagonal
1 garlic clove, pressed
juice of 1 or 2 lemons
salt and coarse pepper
3 tblsp extra virgin olive oil
shaved Parmesan or Pecorino

1. In a large bowl, make the dressing. Combine pressed garlic, lemon juice, salt and pepper to taste, and lemon juice. Use a fork to slowly whisk in the olive oil. Add parsley and scallions.

2. Gently toss radicchio and fava beans into the vinaigrette. Divide into bowls and garnish generously with shaved Parmesan.