Recipe Type: Side, Salad
Spring flavors are light, fresh and simple. Showcase that in this green salad dressed in a bold, flavorful vinaigrette that complements the season.
  • 1 lb. asparagus, trimmed & cut into 2inch pieces
  • 1 lb. fava beans, removed from pods
  • A few large handfuls of mesclun greens
  • 1 small korean purple radish, shaved thin
  • 3 oz. pecorino, shaved
  • Kale Microgreens, to top
  • Flaky Sea Salt to taste
  • Freshly Cracked Pepper
MUSTARD VINAIGRETTE: (Adapted from Primal Palate)
  • 1 egg yolk
  • 1 tablespoon Maille dijon mustard shaved radish, pecorino, asparagus
  • 2 garlic cloves
  • 4 anchovy filets
  • 1 teaspoon black pepper
  • 1 lemon, juice
  • 1 teaspoon sea salt
  1. Bring a large pot of water to a boil. Prep two large ice baths & set aside. Once water has come to a boil, blanch asparagus for about 2 minutes, remove with a slotted spoon and add to ice bath. Then, blanch fava beans for 1 minute, strain & add to ice bath. Once both have cooled to the touch, strain and set aside.
  2. Using a food processor or immersion blender, blend together all dressing ingredients, until emulsified. Set aside.
  3. Peel fava beans: Use your the nail to puncture the skin, then remove the opaque outer skin to reveal bright green fava bean. Continue until all fava beans are shelled.
  4. Toss mesclun greens in a serving bowl with shaved radish, pecorino, asparagus, fava beans a drizzle of dressing, flaky sea salt and freshly ground pepper. Toss with dressing, flaky sea salt and freshly ground pepper. Serve immediately.
Recipe by Honest Cooking at