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Warm Spring Vegetable Salad with Favas, Green Beans, Peas, and Radicchio

Warm Spring Vegetable Salad with Favas, Green Beans, Peas, and Radicchio Recipe

  • ¾ cup extra virgin olive oil
  • 1 large red onion (about ½ pound), sliced ¼ inch thick
  • 2 large heads radicchio, washed, dried, cored, and cut crosswise into ½-inch-wide strips
  • Kosher salt and freshly ground black pepper
  • ½ pound thin green beans, trimmed and blanched in boiling salted water until just cooked, about 4 minutes
  • ½ pound fresh peas, shelled and blanched until just cooked, 1 to 3 minutes, depending on their size
  • 1½ to 2 cups shelled fava beans, long-blanched (see Fava Notes, below), and peeled (about 3 pounds in the pod)
  • ¼ cup coarsely chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh thyme
  • 1 teaspoon finely chopped fresh rosemary
  • 1 teaspoon grated lemon zest
  • 3 to 4 tablespoons freshly squeezed lemon juice
  • ¼ cup light cream
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 723kcal (36%)
Total Fat 47g (72%)
Saturated Fat 9g (44%)
Cholesterol 17mg (6%)
Total Carbohydrate 59g
Dietary Fiber 22g
Sugars 11g
Protein 23g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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