Guys, I almost failed you this month. Recklessly disregarding all that fancy language about fleeting spring produce, I nearly arrived at the end of the month without any fava greens, the foundation for this salad. It took six fruitless visits to various markets both east and west of the bay, with mounting despair, before landing on my saving grace: Hayes Valley Farm. I remembered that there was a proliferation of fava plants all over their property and I crossed my fingers and wished really hard for a little miracle. Hallelujah and praise be. They delivered.
While fava beans are still sprouting up across farms big and small throughout the country (they enrich the soil with nitrogen, which is great for crops), it seems that their run in Bay Area markets may be nearing an end. You can always ask politely at a local farm, or even better, plant some of your own. It’s a fabulous, toothy green with a subtle fava bean flavor that’s great to have on hand if you’d like to liven up your weeknight salad. Happy almost summer!
FAVA GREEN + SNAP PEA SALAD WITH CREAMY AVOCADO DRESSING
Serves about 4
4 ounces fresh fava greens, stems removed
1 1/2 cups sugar snap peas, ends trimmed, sliced in half
6 medium strawberries, hulled and sliced lengthwise
1/3 cup shelled pistachios
1 small avocado
3 tablespoons olive oil
2 tablespoons fresh lemon juice
2 teaspoons fresh chive or onion blossoms, stems removed
sea salt + pepper to taste
In a large bowl, combine the fava greens, snap peas, strawberries and pistachios. Separately, combine the avocado with the olive oil and lemon juice and mash until thoroughly blended. Add the chive or onion blossoms and salt and pepper to taste, and stir.
Toss the salad with the dressing. Garnish with extra chive flowers if desired (but know that they have quite a strong onion kick!). Serve immediately.