Yesterday I struggled to stake up the fava beans plants in our garden. Usually my husband does it, but the task fell to me this year. Unfortunately, there were a couple of casualties in the process since I am not experienced in staking up delicate plants. I brought the broken stalks in the house and stripped the leaves for this salad. I just recently learned that fava bean leaves are edible and wanted to try them. They have the same flavor as the bean, but are less work. I had some spring greens left over from last week’s CSA bag, some green onions, some red beets that I had roasted and watermelon so I created this salad. The colors are lovely and incorporating a bit of sumac into the salad dressing complimented the other favors nicely.
Spring Greens Salad with Fava Bean Leaves, Beets and Watermelon
1-1/2 c. spring greens
1-1/2 Tbsp. sliced green onion
1/4 c. cubed roasted red beets
1/4 c. cubed watermelon
1/4 c. thinly sliced Fava bean leaves
1-1/2 Tbsp. extra virgin olive oil
1 Tbsp. fresh orange juice
1/2 tsp. Dijon mustard
1/8 tsp. kosher salt
freshly ground black pepper to taste
1/8 tsp. ground sumac or more to taste
generous pinch of sugar
Place spring greens on a serving platter. Sprinkle green onions on greens. Add beets and watermelon. Sprinkle with Fava bean leaves. Mix dressing ingredients together and drizzle 1 Tbsp. over the salad. There will be a bit of extra dressing. Serves 2.