This fresh and light salad, rich in nutrients, textures and flavours is at its peak in the middle of our market season. The punchy lemon and fresh mint are perfect on a hot summer’s day. This salad works great with simple chargrilled fish or crispy chicken Milanese. Try adding other raw vegetables such as shaved zucchini, radish, cucumbers or shaved baby carrots. –Daniel Costa, Corso 32
| 3T | pine nuts |
| 1T | freshly squeezed lemon juice |
| 3T | high-quality extra virgin olive oil |
| 1 bulb | fennel |
| 10 | fresh fava pods |
| ⅓ c | freshly shelled peas |
| 1 handful | pea shoots |
| 10 leaves | mint, large leaves ripped into pieces, baby leaves left whole |
| kosher salt | |
| pepper |
Place the pine nuts in a small pan and gently heat over medium heat until golden, stir or swirl nuts constantly to avoid burning. Allow to cool before using.
Place the lemon juice and olive oil in a bowl with a pinch of salt and pepper.
Whisk until thick and emulsified.
Using a vegetable peeler, peel the outside layer of the fennel. Using a mandolin or sharp knife cut the fennel as thin as possible, discard the bottom core. Open the fava pods and remove each of the beans, discard the pods. Carefully remove the outer shell of each of the fava beans, discard the shell. Place all of the ingredients with 3⁄4 of the vinaigrette in a medium-large sized mixing bowl. Using your hands gently toss the salad until everything is lightly coated. Add the remaining vinaigrette if needed. Season to taste with more salt. Divide between 2 plates, serve immediately.
Serves 2.