Ingredients
Salad & Dressing
1 cup fresh shelled fava beans
1 bunch asparagus, trimmed
1 small bulb fennel, thinly sliced
3 cups medium to large arugula or baby kale
½ white or red onion, very thinly sliced on a mandoline or with a knife
1 cup coarsely chopped fresh mint leaves
¼ cup fresh tarragon leaves, coarsely chopped
¼ cup chopped chives and chive flowers, for garnish
Juice of 1 small lemon
2 tbsp. white wine vinegar or Champagne vinegar
1 small shallot, peeled and grated or finely chopped
⅓ cup EVOO
1 tsp. crushed red pepper
½ cup pistachios (preferably Sicilian), lightly toasted
For Serving
4 large or 8 small slices of sesame Italian bread, toasted or grilled
1 large clove garlic, halved
2 balls burrata (about 8 oz. each)
Flaky salt, for sprinkling
Preparation
Step 1
Bring a medium pot of water to a boil for the favas. Prepare an ice bath.
Step 2
Add the favas to the boiling water. Boil for 5 minutes, then drain and transfer the favas to the ice bath. Drain and peel the favas.
Step 3
Using a vegetable peeler, shave the asparagus into ribbons; transfer to a large bowl. Toss with the favas, fennel, arugula, onion, and herbs.
Step 4
In a small bowl, whisk the lemon juice, vinegar, and shallot; gradually whisk in the EVOO. Toss the salad with the dressing, then season to taste with salt and the crushed red pepper. Top the salad with the pistachios.
Step 5
Rub the toast with the garlic clove, drizzle with EVOO, then spread with burrata. Season with the flaky salt.
Step 6
Divide the salad among plates. Serve with the toasts.
