Everything-Green Asparagus Salad

This salad practically screams summer. Crisp, ribbon-thin asparagus, just-tender favas, and herbs for days, it’s substantial enough to serve as a main course, and would be beautiful served along just about anything that touches your grill this season.

Ingredients 

  • ¼ cup coarsely chopped raw pistachios
  • 1½ cups shelled fava beans (from about 1 ½ pounds pods)
  • Kosher salt
  • 1 small shallot, finely chopped
  • 2 tablespoons champagne or white wine vinegar
  • Freshly ground black pepper
  • ⅓ cup olive oil
  • 1 bunch asparagus, sliced thinly lengthwise on a mandoline
  • 2 cups trimmed watercress or arugula
  • ½ cup mint leaves
  • 2 tablespoons tarragon leaves
  • 1 small wedge of Parmesan cheese

Directions

Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing occasionally, until fragrant but not browned, 5–8 minutes. Let cool.

Cook fava beans in a large saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water. Drain, remove skins, and transfer beans to a small bowl.

Combine shallot and vinegar in another small bowl; season with salt and pepper and set aside at least 10 minutes. Whisk oil into shallot mixture; season vinaigrette with salt and pepper.

Combine beans, asparagus, watercress, mint, and tarragon in a large bowl; add vinaigrette and pistachios and toss to combine. Garnish the whole dish by using a vegetable peeler to create ribbons of cheese, scattered across everything.

About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.