spring salad

Fava Beans, Ramps, Pan Roasted Tomatoes, Shaved Pecorino Cheese, Lemon

vegetarian/gluten free

Spring is absolutely my favorite season for produce. Morels, nettles, fiddleheads, scapes, sunchokes, ramps, fava beans, all things short lived on the shelves and all things I had to google to figure out to cook for the first time. And so much more that suddenly just becomes fresh and pretty: artichokes, peas, strawberries, asparagus, beets, leeks...etc. 

Fava beans come in an inedible pod and need to be shelled and peeled. A "fun" job I usually give to my daughter although she's getting older and kind of on to me. When I shell fava beans I'm just glad I'm not shelling peas ( until I have to shell peas). Slice open the pod and remove the beans. Blanch them in water for 1 minute then plunge into an ice bath, sit yourself in front of a game of thrones episode and peel away. The skin will slip right off. 

They can be eaten raw or steamed again until tender (about 5 minutes). 

Ramps are wild leeks. They are a strong pungent allium with green leafy tops. I usually slice the ends like garlic and saute them first then toss in the greens last minute, just to wilt. They can be cooked several different ways and also eaten raw. ( this is where you too can google).

Slice and saute ramps with grape tomatoes in a hot pan with olive oil. Add greens last minute. Salt and Pepper. Toss with fava beans, add shaved parmesan or romano, squeeze of lemon