Farro Salad with Fava Beans and English Peas

We’ve been fortunate to receive heaping quarts of fava beans from our CSA this season and it’s been a treat for sure.  Because favas have such a short season, I like to make the most of them by preparing them simply, and in a way that makes them shine.  A little lemon juice, olive oil, and parsley are all they really need.   We also had some English shelling peas from this week’s share to go along with the favas, and to make a more substantial salad, I added farro for heartiness and a bit of feta for a salty punch.

For as much as people make a fuss about the two step process involved in preparing fava beans (having to both shuck the beans from their pods and then having to remove the outer skins), I find that it’s really no big deal, especially if you have little hands to help.  It’s a pleasant summertime activity and goes by fairly quickly.  

This salad keeps well in the refrigerator for several days and would be a good one for bringing along to picnics and outdoor gatherings. With fava bean season soon coming to an end, be sure to keep an eye out for them during your next trip to the market and grab them while you can.

Farro Salad with Favas and Peas

• Yield: 4-6 side servings

Ingredients

• 1 cup farro, rinsed and drained
• 1 1/2 teaspoons sea salt, divided
• 1 1/2 cups fava beans, shucked (about 3 pounds of fava beans in their pods)
• 1 1/2 cups shelled English peas (also known as shelling peas)
• 1/4 cup chopped scallions
• 1/4 cup chopped flat leaf parsley
• 2 teaspoons fresh thyme
• 1/3 cup crumbled feta
• 2 tablespoons olive oil
• Juice of 1 lemon, about 2 tablespoons

Instructions

1. Combine farro with 3 cups of water and 1 teaspoon salt in a medium saucepan. Bring to a boil, then lower heat and simmer until farro is tender, about 20-35 minutes. Drain well and transfer to a large bowl to cool.
2. Fill the same pot again with water and bring to a boil. Blanch both the fava beans and the English peas for one minute. Drain and then shock them in a bowl of ice water to stop the cooking and maintain the bright green color. Drain again.
3. Pinch each fava bean with a thumb and finger and squeeze the bean out of its waxy skin. Add the peeled favas, peas, scallions, parsley, thyme, and most of the feta to the farro. Toss with a wooden spoon to combine.
4. In a small bowl, whisk together the olive oil, lemon juice, and remaining 1/2 teaspoon salt. Pour dressing over salad and toss to evenly distribute. Allow salad to soak up the dressing for 10-15 minutes before serving. Sprinkle with remaining feta and freshly ground pepper to serve.