Name: Fava Bean and Pea Salad with Poppy Seed Dressing
Yield: 8 Servings
Ingredients: 2 cups shelled fava beans (from about 2 lb. pods) or frozen fava beans, thawed; Kosher salt; 2 cups shelled fresh peas (from about 2 lb. pods) or frozen peas, thawed; ⅓ cup sour cream; 1½ oz. fresh goat cheese, crumbled; 2 tablespoons (or more) buttermilk or whole milk; 1 tablespoon fresh lemon juice; Freshly ground black pepper; 2 heads of Bibb lettuce, leaves separated (about 8 cups); 4 cups pea shoots (tendrils); 1 teaspoon poppy seeds

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Julian Broad

Can’t find favas? Double up on peas. No pea shoots? Use mâche or baby spinach instead.

Recipe notes