Jayson Woodbridge uses wild fennel for this tangy, crunchy salad, but regular supermarket fennel works perfectly well, too.
- 2 Tbsp honey
- 3 Tbsp olive oil
- 2 tsp walnut oil
- 2 tsp pumpkin seed oil
- 1 small garlic clove, minced
- 1 Tbsp lime juice
- MAKE THE DRESSING In a very large bowl, whisk the honey with the lime juice, garlic and pumpkin seed, walnut and olive oils.
- 1 medium jalapeño, seeded and minced
- 5 medium fennel bulbs—trimmed, halved lengthwise, cored and very thinly sliced crosswise
- 2 lemons
- freshly ground black pepper
- kosher salt
- 0.5 cup shelled pistachio
- 0.5 cup pine nut
- 1 Tbsp olive oil
- 4 Pound fresh fava beans, shelled (3 cups)
- pinch of cayenne pepper
- MAKE THE SALAD In a large saucepan of salted boiling water, blanch the fava beans until just tender, 3 to 5 minutes. Drain and rinse under cold water. Squeeze the favas from their skins; discard the skins.
- In a medium skillet, heat the olive oil until shimmering. Add the pine nuts and pistachios and cook over moderate heat, shaking the pan frequently, until the nuts are golden, about 5 minutes. Season the nuts with salt and black pepper and transfer them to paper towels to drain and cool completely.
- Using a very sharp knife, peel the lemons, being sure to remove all of the bitter white pith. Thinly slice the lemons crosswise. Pick out and discard any seeds, then cut the lemon slices into thin strips.
- Stir the lemon strips into the dressing. Add the fava beans, fennel, jalapeño, cayenne and toasted pine nuts and pistachios and toss. Season the salad with salt and black pepper and toss again. Serve the salad right away.
Recipe Credit: Jayson Woodbridge
Image Credit: John Kernick