Miners Lettuce, Fava Beans, English Peas, and Spring Garlic with White Balsamic Vinaigrette

1. 1

   Bring a large pot of water to a boil and prepare an ice-water bath.

2. 2

   Blanch the favas for 1 to 2 minutes, to loosen skins, then shock in the ice-water bath.

3. 3

   Slip off the skins.

4. 4

   Repeat with the peas, blanching for 1 minute and then shocking in ice water.

5. 5

   Set aside to drain thoroughly.

6. 6

   Thinly slice the stems of the garlic.

7. 7

   Heat 2 tablespoons of the olive oil in a skillet over low heat and saute the garlic with a pinch of saltsimply warming it through with the salt helps bring out the moisturefor 10 minutes.

8. 8

   Combine the vinegar, water, egg yolk, mustard, and a pinch of salt in the jar of a blender.

9. 9

   Pulse to combine, then add the canola oil and 1/4 cup of the olive oil in a slow, steady stream.

10. 10

    Reserve.

11. 11

    Place the lettuce, fava beans, and peas in a bowl.

12. 12

    Top with the garlic.

13. 13

    Add enough vinaigrette to lightly coat the vegetables and greens and toss gently to combine.

14. 14

    Divide among 4 plates and shave a few chards pecorino over the top of each, using a vegetable peeler to make large curls.

15. 15

    Serve immediately.

* Per serving · 4 servings · Values may vary.