Spring Salad with Sunflower Sprouts, Beans, Peas and Mint Serves 4
Ingredients
½ cup fresh sunflower sprouts (or other sprouts)
2 cups fresh fava beans (or substitute baby lima, fresh or frozen. if can't find fava)
1 bunch of mixed spring greens & lettuces
1 cup frozen or fresh edamame
1 cup frozen or fresh sweet petite peas
½ cup finely dice red onion
2 tablespoons flat leaf parsley
2 teaspoons fresh mint finely chopped
⅛ cup Meyers Lemon Juice
⅛ cup rice wine vinegar
3/4 cup olive oil
½ teaspoon kosher salt
¼ teaspoon finely ground black pepper
Prep
Shell and shuck fava beans. Blanch in boiling water for 2 minutes, cool in ice bath and remove grey skin. Yields about 2 cups. Cook fava, edamame, until just tender but with a little bite. remove from water and place in ice bath; set aside. Blanch fresh peas for 2 minutes, do not over cook, remove from water and place in ice bath. Drain vegetables well before combining for salad, you don't want extra water in your bowl. You can pat dry with paper towel, this helps the vinaigrette adhere best.
Directions
Vinaigrette: Mix lemon juice, vinegar, salt and pepper in small bowl. In a slow stream, pour and whisk in extra virgin olive oil to emulsify. Add finely chopped mint leaves. In a large bowl combine greens, drained beans, chopped parsley and red onions. Just before serving toss with about ½ cup of vinaigrette. Taste and adjust salt and pepper to your liking. Drizzle with more dressing if you like.
-adapted from whataboutthefood.com
