Description
Inspired by cacio e pepe (cheese and pepper), the classic Italian pasta sauce, this salad features spring greens and fava beans topped with a delicious buttermilk dressing.
Ingredients
- 1 large egg yolk
- 3 tablespoons buttermilk
- 1 small garlic clove, finely grated
- 1/2 cup extra-virgin olive oil
- 3 tablespoons finely grated parmigiano-reggiano cheese plus more for garnish
- 3/4 teaspoon coarsely cracked black peppercorns
- kosher salt
- 2 pounds fava beans, shelled (2 cups)
- 2 cups fresh or frozen peas, thawed
- 4 cups spring greens, such as pea tendrils or baby arugula (2 ounces)
- 1 hass avocado, peeled and cut into thin wedges
Directions
- In a food processor, pulse the egg yolk with the buttermilk and garlic. With the machine on, drizzle in the olive oil until incorporated. Add the 3 tablespoons of cheese and the peppercorns and puree until smooth. Season the dressing with salt.
- Bring a large pot of salted water to a boil. Fill a bowl with ice water. Boil the favas until just tender, 3 to 4 minutes. Using a slotted spoon, transfer the beans to the ice bath. Add the peas to the pot and cook until tender, 5 to 7 minutes for fresh and 1 minute for frozen. Drain and transfer to the ice bath. Drain the favas and peas. Pinch the fava beans out of their skins.
- In a bowl, toss the favas, peas and greens. Add some dressing, season with salt and toss. Arrange the avocado on plates and top with the salad. Garnish with grated cheese and serve.
