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Zucchini and Fava Salad with Jammy Eggs and Bonito This is a super easy and fresh salad to make right now while fava beans are available. I have a few suggestions for you below so read on. - Every year I look forward to Spring so I can eat fresh fava beans. You will likely find them at the farmers’ market and if you have a specialty produce market around, they should have them too. Fava beans are known to be a pain to shell. Inside the large pod, you will find pale green beans that you have to peel to reveal the inner tender bean. The easiest way to peel the favas is to blanch them. By doing so, the thick layer wrinkles and you can just pinch it off to get to the tender bean. Again, a pain but so worth it in my opinion. When favas are very tender and small, I don’t even bother peeling them. - If you cannot find fresh fava beans, you can blanch 1 cup of frozen edamame in salted boiling water for 2 minutes, then add to a bowl of ice water to stop the cooking process. - I used microgreens but you can add any other tender greens you like such as arugula or crispy little gem lettuce leaves. - If you have never had bonito, it is the small tuna I grew up eating as it’s abundant in the waters off the coast in the Basque Country. Summer is bonito fishing season and many families cook, pack, and can their own bonito in olive oil for the rest of the year. My family did this every summer when I was growing up. I bring lots of it back when I go visit my family. If you cannot find bonito, look for tuna that is packed in olive oil as the flavor is much superior than water-packed ones. - If you are not eating eggs or bonito, you could add some crispy tofu or tempeh to it for extra protein. - Use all the herbs you have. I list tarragon and chives here because it’s what is really good in my garden right now, but mint and parsley would also be delicious. Serves 2 For the salad 2 large eggs 1 pound (450 g) fresh fava beans (about 1 cup shelled) 1 medium zucchini, ends trimmed 2 teaspoons extra-virgin olive oil 1 cup microgreens 2 tablespoons tarragon leaves 2 tablespoons finely chopped chives and blossoms, if you have them 1 (8 ounce or 115 g) can olive oil-packed bonito, drained For the vinaigrette 1 teaspoon Dijon mustard 1 teaspoon whole-grain mustard 1/4 teaspoon grated garlic (optional) 2 tablespoons freshly-squeezed lemon juice 2 tablespoons freshly-squeezed orange juice 2 tablespoons extra-virgin olive oil 1 teaspoon kosher salt 1. Fill a medium pot with water and bring to a boil. Make an ice bath by filling a medium bowl with water and a bunch of ice. Gently add the eggs into the simmering water and cook for 7 to 8 minutes (7 minutes will give you a softer yolk). Spoon the eggs out of the water and into an ice bath to chill for a couple of minutes. Don’t drain the water from the pan as you will need it next too blanch the favas. When the eggs are cool enough to handle, peel them and set aside. 2. Shell the favas. Bring the water in pot back to a boil. Add the favas and cook for 4 minutes. Drain them and immediately add them to an ice bath. When the favas are cool, peel the outer pale and wrinkly skin. Inside you will have the most tender bean. Set aside. 3. Using a vegetable peeler, shave long strips of the zucchini (skin and all). Heat a medium sauté pan over medium-high heat. Add the olive oil to the pan along with the zucchini. Toss the zucchini around to cook it very lightly, about a minute. The zucchini will soften slightly but still maintain its bite; it should not be translucent or grilled. Arrange the zucchini on a platter. Top the zucchini with the fava beans, microgreens, tarragon, chives, bonito, and broken up eggs. 4. In a small bowl, whisk together all the ingredients for the vinaigrette and pour over the salad. Toss and serve immediately.
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