Crunch Time - Sugar Snap Pea and Fava Bean Salad

This is yet another recipe that found its way into my repertoire after a trip to the Copley Square Farmers Market. If you're looking for a dish with bright, fresh flavors and tons of crunch, give this one a try. This recipe goes together in a snap (pun intended...), and it's as easy as brewing a cup of tea.

Crunch Time - Sugar Snap Pea and Fava Bean Salad

2-3 pounds / 1 kg. favas in pods, shelled and peeled*
8 oz. / 250 g. sugar snap peas
2 T. / 30 mL Olive Oil
1 t. / 10 mL chile-infused vinegar**
1/2 t./ 2.5 g. ground coriander seed
1 T. / 15 g. grated pecorino romano
ground pepper to taste.

Bring a large pot of salted water to a boil. Add the peeled favas; blanch for 30 seconds, then remove from the water using a fine-meshed sieve to fish them out of the water - don't pour out the water (you'll use the water in the next step to blanch the sugar snap peas). Once the favas are removed, rinse them with cold water and add them to a large container with a lid.

Next, add the sugar snap peas to the boiling water. Blanch these for 1-2 minutes (no more than 2); then drain. Rinse the sugar snap peas under cold water, then add them to the container along with the favas.

Add the olive oil, vinegar, and coriander seed to the container with the favas and sugar snap peas. Toss to coat, then chill in refrigerator for at least one hour.

Just before serving, toss in the pecorino romano and ground pepper. No need to add salt - pecorino romano is naturally salty!


* For instructions on preparing favas, click here.
** If you do not have chile-infused vinegar, simply use 1 t./ 10 mL red wine vinegar and add a dash of cayenne pepper.

Nutritional information: serves four as a side dish. 163 calories, 9.3 g. fat, 18.5 g. carbohydrates, 7.1 g. protein.