When was the last time you ate fava beans? This salad might remind you why they deserve waaaaay more attention. Blanched asparagus, shelled fava beans, mesclun greens, and thinly sliced radishes dressed with a vinaigrette of whole grain mustard, Dijon mustard, red wine vinegar, olive oil, and minced anchovy fillets. It is a spring salad that tastes like the produce aisle in April.
The two mustards in the vinaigrette create a dressing with both grain and punch. The whole grain mustard has texture and mild heat. The Dijon is smooth and sharp. The anchovies dissolve into the dressing and add a salty depth you taste but cannot name. The radishes are peppery and raw, and they contrast with the soft fava beans.
How to Make Spring Asparagus and Fava Salad
Blanch the asparagus until tender-crisp
Two to three minutes in boiling water, then straight into ice water. This stops the cooking and preserves the bright green colour.
Over-blanched asparagus is limp and watery. Under-blanched asparagus is raw and squeaky. Tender-crisp means it bends slightly but still has a snap.
Make the vinaigrette ahead
Whisk together the whole grain mustard, Dijon, red wine vinegar, olive oil, and minced anchovies. Season with salt and pepper.
The anchovy fillets dissolve into the dressing as you whisk. Two fillets is enough for a subtle salty depth without a fishy taste.
Spring Asparagus and Fava Salad with Mustard Vinaigrette
Total Time: 25 minutes
Yield: 4 servings 1x
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Description
A vibrant spring salad featuring asparagus, fava beans, and mesclun greens, all brought together with a bold mustard vinaigrette.
Ingredients
Units
- 1 bunch asparagus, trimmed
- 1 cup fava beans, shelled
- 2 cups mesclun greens
- 4 radishes, thinly sliced
- 2 tablespoons whole grain mustard
- 1 tablespoon Dijon mustard
- 2 tablespoons red wine vinegar
- 1/4 cup olive oil
- 2 anchovy fillets, minced
- Salt and pepper to taste
Instructions
- Blanch the asparagus in boiling water for 2-3 minutes until tender-crisp. Remove and cool in ice water.
- In a large bowl, combine the asparagus, fava beans, mesclun greens, and radishes.
- In a small bowl, whisk together the whole grain mustard, Dijon mustard, red wine vinegar, olive oil, and minced anchovies.
- Season the vinaigrette with salt and pepper to taste.
- Drizzle the vinaigrette over the salad and toss gently to combine.
- Serve immediately.
Notes
For a heartier salad, add roasted vegetables or cooked quinoa. Use fresh, seasonal produce for the best flavor. Store leftovers in an airtight container in the refrigerator for up to 2 days. The mustard vinaigrette can be made ahead and stored separately.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Category: Salad
Method: No-Cook
Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2
- Sodium: 300
- Fat: 12
- Carbohydrates: 10
- Fiber: 3
- Protein: 4
- Cholesterol: 10
Frequently Asked Questions
Do I have to shell the fava beans?
Yes. Fava beans have a thick outer pod and a thin inner skin. Remove both. Blanch the beans for one minute, then slip the skins off. It is tedious but the tender green beans are the reward.
Can I skip the anchovies?
You can, but the dressing will be flatter. Add a pinch of salt and a few drops of Worcestershire sauce to approximate the savoury depth.
What are mesclun greens?
A mix of young salad greens, typically including arugula, frisee, and baby lettuces. Any mixed salad greens work as a substitute.
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