FAVA BEAN MINT SALAD

As with snap peas, I like favas at the start of spring when they are small, tender, and not too starchy. Shelling the beans takes time and involves a few steps:

First remove the beans from their pods, then with a paring knife score the beans to remove the skin. Removing the beans from the skin before cooking helps keep their vibrant green color. Cooking beans with skin on gives them a dull gray hue. If you're not in a rush, this can be an exercise in mindfulness.

Credit: Nigel Parry
Vegetable Simple: Page 69

INGREDIENTS

Fine sea salt

3 cups peeled, shelled fava beans

3 tablespoons sliced almonds

2 tablespoons extra-virgin olive oil, plus more to taste

2 teaspoons fresh lemon juice

Freshly ground white pepper

1 tablespoon thinly sliced fresh mint leaves

¼ cup shaved Manchego cheese (about 1 ounce)

1. SET UP A LARGE BOWL of ice and water. In a medium pot, bring 2 quarts of water to a boil and season with salt. Add the fava beans to the boiling water and cook for 1 to 2 minutes, until tender, then drain and transfer them to the ice bath. When cool, drain and transfer to a bowl.
Preheat the oven (or a toaster oven) to 350°F.

2. Arrange the almonds in a single layer on a sheet pan (or toaster oven tray) and toast until lightly browned, 3 to 4 minutes. Transfer to a plate and season lightly with salt.

3. Add the almonds to the beans, then drizzle in the olive oil and toss.

4. Add the lemon juice and gently toss again. Season with sal and white pepper. Divide the beans among four bowls or plates, garnish with the mint and Manchego, and serve immediately.