Broad Bean and Green Onion Salad
 
Makes 8 to 10 servings
Ingredients
  • 2 quarts water
  • 3 pounds fresh broad beans*, shelled
  • 1 bunch green onions
  • 1 pound baby yellow carrots with tops, thinly sliced lengthwise
  • 1 cup fresh mint leaves
  • ¼ cup olive oil
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh mint
  • 1 teaspoon honey
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 (6-ounce) bag fresh spring mix lettuces
Instructions
  1. In a large Dutch oven, bring 2 quarts water to a boil over medium-high heat. Add beans, and cook until beans turn bright green, about 3 minutes. Drain, rinse under cold water, and drain again.
  2. Transfer beans to a large bowl.
  3. Remove green onion bottoms, and halve lengthwise; cut green onion tops into thin strips. Add green onion bottoms and tops to beans, along with carrots and mint leaves.
  4. In a small bowl, whisk together olive oil, lemon zest, lemon juice, mint, honey, salt, and pepper. Add to bean mixture, tossing to coat. Stir in lettuce just before serving.
Notes
*Broad beans are more commonly referred to as fava beans in the United States.
Recipe by Victoria at https://victoriamag.com/broad-bean-green-onion-salad-recipe/