Spring Harvest Salad

 

2 lb Fava Beans

1 lb English Peas

1 bunch Asparagus

1 head Treviso or Radicchio (julienne)

3 each Garlic Chives or Spring Garlic

1 ea Vidalia or Sweet White Onion (julienne)

2 tbsp Extra Virgin Olive Oil

1 Lemon (juiced)

1 tsp Coarse Sea Salt

¼ tsp ground Black Pepper

1 tsp Chervil (optional)

 

Shell fava beans and English peas. Bring 4 qt salted water to a boil. Blanch fava beans and peas separately in boiling water for 30 seconds and immediately transfer to an ice bath. Drain and set aside.
Remove woody end of asparagus and discard. Chop green ends into ½ inch pieces and set aside. Finely dice garlic chives, set aside.
Set a 10-inch sauté pan on medium heat. Add 1 tbsp of the olive oil to the pan. Add the garlic chives, onions and asparagus and sauté for 3 minutes. Add the fava beans and peas and continue sautéing for 3 more minutes. Remove from heat, transfer to a bowl and season to taste with the lemon juice, left over olive oil, salt a pepper.
Season Treviso with olive oil, salt and pepper, and arrange on platter. Place vegetable on top and garnish with chervil.