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Dinner Tonight: Fava Bean, Asparagus, and Green Bean Salad

Spring produce is some of my favorite, and I'm not ready to give it up yet. That's why this weekend I found myself putting a handful of questionable fava beans into my grocery basket. If I was honest with myself, I'd realize that fava bean season is pretty much over. The large wrinkly pods, brown and bruised, did not look promising. Yet somehow, some way, I reasoned, they would taste good. On my way to the register I picked up a bunch of woody-looking asparagus.

To balance out these bad decisions, I found a salad from Jamie Oliver's first book ever, The Naked Chef, that smothered all the blanched vegetables in a delicious dressing of lemon juice, balsamic vinegar, mustard and olive oil. To add even more green, he calls for haricot verts, French string beans. The vegetables weren't so bad, it turns out, though I cooked them a bit too long and forgot to shock them in ice water to seal in their bright green colors. The good news is that you could pour this amazing dressing on pretty much anything and it would do you well.

About the author: Blake Royer lives in Brooklyn and spends most of his free time cooking and writing about it here at Serious Eats and on The Paupered Chef. From 9 to 5 weekdays, he works as an assistant book editor in Manhattan.

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