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Fava Bean and Pea Salad with Poppy Seed Dressing



  • 2 cups shelled fava beans (from about 2 lb. pods) or frozen fava beans, thawed

  • Kosher salt

  • 2 cups shelled fresh peas (from about 2 lb. pods) or frozen peas, thawed

  • ⅓ cup sour cream

  • 1½ oz. fresh goat cheese, crumbled

  • 2 tablespoons (or more) buttermilk or whole milk

  • 1 tablespoon fresh lemon juice

  • Freshly ground black pepper

  • 2 heads of Bibb lettuce, leaves separated (about 8 cups)

  • 4 cups pea shoots (tendrils)

  • 1 teaspoon poppy seeds


  • If using fresh fava beans, cook in a medium saucepan of boiling salted water until tender, about 4 minutes. Using a sieve, transfer to a colander set in a bowl of ice water. Drain well and peel; place in a medium bowl. (If using frozen fava beans, cook 2 minutes; do not peel.)

  • Return water in saucepan to a boil; add peas and cook until tender, about 2 minutes. Drain; transfer to colander in ice water. Drain and add to bowl with fava beans. (If using frozen peas, cook 30 seconds.)

  • Whisk sour cream, goat cheese, buttermilk, and lemon juice in a medium bowl, thinning with more buttermilk as needed, until pourable; season with salt and pepper. Arrange lettuce and pea shoots on a platter, top with fava beans and peas, drizzle with dressing, and sprinkle with poppy seeds.

  • DO AHEAD: Fava beans and peas can be cooked 1 day ahead. Cover and chill.

recipe by Bon Appetit