This salad from the April 2013 issue of Bon Appetit is a delicious and beautiful spring dish that would pair well with grilled meat, poultry or fish. You could omit the bacon to make it a vegetarian main or side dish. I used frozen edamame (shelled soybeans) instead of fava beans, which can be hard to find and difficult to peel. The dressing for this salad is good, but a little bland. Next time I will try it with a balsamic vinegar-based dressing.

Avoiding Additives and Preservatives

Look for cheese with no added colour, bacon without nitrites and use freshly squeezed lemon juice.

I used edamame instead of fava beans

Boil the shallot rings in oil until crisp

Blanch the asparagus, peas and edamame

Crisp shallots and bacon are used to garnish this salad

Pea, asparagus and edamame salad

Ingredients:

3 tablespoons extra-virgin olive oil

1 tablespoon finely grated Pecorino or Parmesan

1 tablespoon (or more) fresh lemon juice

Kosher salt, freshly ground pepper

2 cups fresh fava beans (from about 2 pounds pods) or frozen fava beans, thawed, or frozen edamame

2 bunches asparagus, trimmed, stalks peeled if thick

1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed

½ cup vegetable oil

1 shallot, thinly sliced

4 slices bacon, cooked and crumbled

Preparation:

Whisk olive oil, Pecorino, and 1 tablespoon lemon juice in a medium bowl to blend. Season with salt, pepper, and more lemon juice, if desired. Set dressing aside.

If using fresh fava beans or frozen edamame, cook in a large saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water (do not cook frozen fava beans). Drain and peel; place in a large bowl.

Return water in saucepan to a boil; add asparagus and cook until just tender, about 4 minutes. Using tongs, transfer to colander in ice water.

If using fresh peas, return water in saucepan to a boil; add peas and cook until tender, about 3 minutes (do not cook frozen peas). Drain; transfer to colander in ice water. Drain vegetables. Add to bowl with fava beans.

Combine vegetable oil and shallot in a small saucepan over medium heat and cook, stirring occasionally, until shallot is golden brown and crisp, 10-12 minutes. Transfer shallot to a paper towel-lined plate.

Add dressing to bowl with vegetables, season with salt and pepper, and toss to coat.

Transfer salad to a serving platter and top with shallot and bacon. Serves 6. Dressing and vegetables can be prepared 1 day ahead. Cover separately and chill.

From the April 2013 issue of Bon Appetit