Miner’s Lettuce, Fava Beans, English Peas, and Spring Garlic with White Balsamic Vinaigrette

Name: Miner’s Lettuce, Fava Beans, English Peas, and Spring Garlic with White Balsamic Vinaigrette
Yield: serves 4
Ingredients: 1 1/2 pounds fava beans, shucked; 1 cup English peas, shucked; 2 stalks spring garlic, stem only (reserve bulb for another use); 1/2 cup plus 2 tablespoons extra-virgin olive oil; Kosher salt; 1/4 cup white balsamic vinegar; 2 tablespoons water; 1 fresh egg yolk; 1 teaspoon Dijon mustard; 1/2 cup canola oil; 6 cups loosely packed miner’s lettuce; Pecorino Toscano, for serving

December 14, 2011

There are as many springtime things in this salad as possible. In Seattle, we have so much rain that when spring comes, it comes HARD—favas, nettles, peas, spring garlic, and a host of wild little greens that go perfectly together. Regular balsamic vinegar is too heavy; white balsamic still has the sweetness, but it’s lighter and allows the flavors of the vegetables to really shine through. This recipe makes more vinaigrette than you’ll need for the salad. Use the remaining dressing on other combinations of delicate spring vegetables and greens.

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