She Strengthens

Vibrant Spring Salad with Chanterelle Mushrooms and Fava Beans

As the seasons change, our plates can too! This stunning salad celebrates the arrival of spring with the earthy flavors of chanterelle mushrooms and the vibrant colors of fava beans.

Gathering the Ingredients

For this recipe, you’ll need:

• 2 pounds of fava beans, still in their pods
• 1/2 pound of fingerling or new potatoes
• 4 teaspoons of freshly squeezed lemon juice
• 1 teaspoon of Dijon mustard
• Freshly ground black pepper
• 2 tablespoons of olive oil
• 1 medium shallot, finely chopped
• 1/2 pound of chanterelle mushrooms, cleaned and sliced
• 4 poached eggs
• 2 tablespoons of finely chopped chives
• Kosher salt

Preparing the Fava Beans

Fill a medium saucepan with heavily salted water and bring it to a boil. Meanwhile, prepare an ice water bath by filling a large bowl halfway with ice and water. Remove the fava beans from their pods and boil them in the salted water until they’re bright green and firm, about 1-2 minutes. Using a slotted spoon, transfer the favas to the ice water bath to cool. Reserve the fava cooking water. Peel the light green outer skin from each bean to reveal two bright green inner halves; discard the skins. Place the beans in a medium bowl and set aside.

Cooking the Potatoes

Return the water to a boil and add the potatoes. Reduce the heat to medium and simmer until the potatoes are knife-tender, about 5 minutes. Drain and place them in the bowl with the favas. Add the lemon juice and mustard to the bowl and stir to combine. Season to taste with salt and pepper; set aside.

Sautéing the Mushrooms

Heat the oil in a large frying pan over medium heat until shimmering. Add the shallot and sauté until softened, about 3 minutes. Increase the heat to high, add the mushrooms and a pinch of salt, and cook, stirring occasionally, until they’re tender and brown around the edges, about 3-5 minutes. Season with pepper and more salt.

Assembling the Salad

Add the reserved favas and potatoes to the pan, stir to combine, and cook until heated through and the moisture in the pan has evaporated, about 1 minute. Remove the pan from the heat and season the mixture with additional salt and pepper. Divide among 4 plates, top each serving with a poached egg, and sprinkle with the chives.

This salad is a true celebration of spring, with its vibrant colors and earthy flavors. The combination of chanterelle mushrooms, fava beans, and poached eggs creates a satisfying and filling dish that’s perfect for a light lunch or dinner.