Green Pea and Fava Bean Salad with Sliced Speck
This lovely salad offers a wonderful mix of ingredients: fava beans, peas, chives, dill, parsley, basil and sage. Sliced speck, the prosciutto-like ham, makes the salad a little smoky.
- 3 cup shelled fresh English peas (about 3/4 pound)
- thin slices speck (1/2 pound)
- 2 Tbsp finely chopped sage
- 0.33 cup small basil leaves or torn basil
- 0.33 cup snipped chives
- 0.33 cup lightly packed flat-leaf parsley leaves
- 0.33 cup snipped dill sprigs
- kosher salt
- 0.25 cup extra-virgin olive oil, plus more for drizzling
- 0.25 cup sherry vinegar
- 1 large shallot, halved and thinly sliced
- 4 Pound fava beans, shelled (4 cups)
- 4 Ounce ricotta salata, crumbled (1 cup)
- In a large saucepan of salted boiling water, blanch the peas until crisp-tender, about 3 minutes. Using a slotted spoon, transfer the peas to an ice bath to cool. Drain well, pat dry and transfer to a large bowl.
- Add the fava beans to the boiling water and cook just until the skins start to loosen, about 3 minutes. Using a slotted spoon, transfer the favas to the ice bath to cool. Squeeze the favas from their skins and add them to the peas. Add the shallot, sherry vinegar and the 1/4 cup of oil, season with salt and pepper and toss well. In a small bowl, toss the dill with the parsley, chives, basil and sage.
- Spoon the pea and fava bean salad onto a large platter. Arrange the speck slices on the salad and sprinkle the ricotta salata and herbs on top. Lightly drizzle olive oil over the salad, season with salt and pepper and serve right away.
MAKE AHEAD: The blanched peas and favas can be chilled 1 day ahead. Let the vegetables return to room temperature before serving.
Recipe Credit: Gabriel Stulman and Mehdi Brunet-Benkritly
Image Credit: Parker Fitzgerald