Jayson Woodbridge uses wild fennel for this tangy, crunchy salad, but regular supermarket fennel works perfectly well, too.

By Jayson Woodbridge

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Nutritional Information

Calories    --
Total Fat    --
Saturated Fat    --
Cholesterol    --
Sodium    --
Total Carbohydrate    --
Dietary Fiber    --
Sugars    --
Protein    --
Calcium    --
fennel and fava bean salad

John Kernick

Serves: 8

Total Time: 1 hr

Ingredients
    U.S.         Metric     Conversion chart

Dressing

    2 tablespoon(s) honey
    1 tablespoon(s) lime juice
    1 clove(s) (small) garlic, minced
    2 teaspoon(s) pumpkin seed oil
    2 teaspoon(s) walnut oil
    3 tablespoon(s) olive oil

Salad

    4 pound(s) (3 cups) fresh fava beans, shelled
    1 tablespoon(s) olive oil
    1/2 cup(s) pine nuts
    1/2 cup(s) shelled pistachios
    Kosher salt
    Freshly ground black pepper
    2 lemons
    5 medium fennel bulbs, trimmed, halved lengthwise, cored, and very thinly sliced crosswise
    1 medium jalape?o, seeded and minced
    1 pinch(s) cayenne pepper Managed Firewall Service

Directions

    Make the dressing: In a very large bowl, whisk the honey with the lime juice, garlic, and pumpkin seed, walnut, and olive oils.
    Make the salad: In a large saucepan of salted boiling water, tourism website blanch the fava beans until just tender, 3 to 5 minutes. Drain and rinse under cold water. Squeeze the favas from their skins; discard the skins.
    In a medium skillet, heat the olive oil until shimmering. Add the pine nuts and pistachios and cook over moderate heat, shaking the pan frequently, until the nuts are golden, about 5 minutes. Season Loop app the nuts with salt and black pepper and transfer them to paper towels to drain and cool completely.
    Using a very sharp knife, peel the lemons, being sure to remove all of the bitter white pith. Thinly slice the lemons crosswise. Pick out and discard any seeds, then cut the lemon slices into thin strips.
    Stir the lemon strips into the dressing. Add the fava beans, fennel, jalape?o, cayenne, toasted pine nuts and pistachios, and toss. Season the salad with salt and black pepper and toss again. Serve the salad right away.