Seattle has always been on my list of places to visit because I’ve heard so many good things about the fresh produce in Pike Place Market. Before starting my new job after 4 years at Fast Company, I flew to Seattle and met with my friend Lily, who flew in from San Diego. We ate for 4 days, checking most of the spots I research and culled from Facebook friends and Anthony Bourdain’s recommendations.
Because spring arrived in the west coast earlier than the east, we ate a lot of fiddlehead ferns, pea shoot leaves, and fava beans. I’m pretty sure that I balanced my sushi overload with all the greens I ate.
Starting anew in New York a week later, I wanted to eat healthier so I stopped by Fairway in the upper west side to fill my basket with a lot of fruits and vegetables. This recipe comes from a Food & Wine Magazine piece that uses some pricey ingredients like pumpkin seeds, shelled pistachios, and pine nuts. I didn’t want to spend any more than I needed to, so I ended up using the blanched almonds I already had and toasted them before crushing them with my mortar and pestle.
2 garlic cloves, minced
juice from half a lemon
salt and pepper
1/4 cup fava beans, shelled from about 15 pods
1 small fennel, sliced thinly
a handful of blanched almonds, toasted, crushed
1. Make the dressing. In a screw-top jar, shake some olive oil with the garlic and lemon juice, and season with salt and pepper. Set aside.
2. Shell the fava beans. Open the pods and remove the beans. In a small pot of salted boiling water, blanch the beans for a minute and remove with a strainer to an ice water bath. Drain and shell the beans. The shells should come off easily and the bright green beans should pop out.
3. In a salad bowl, mix the fava beans with the fennel and the crushed toasted almonds. Sprinkle with cayenne pepper and then toss with the dressing.