The mix of herbs, greens and fresh beans in this salad gives it a crisp, fresh flavor that’s like Spring distilled into a starter.
If you don’t have both favas and fresh chickpeas available, you can easily substitute more of one for the other.
Wine Pairing: Pinot Gris
Ingredients: Makes 6 Servings
2. Render the fat out of the bacon in a frying pan over low heat. Once the bacon has crisped, remove it and the fat from the pan.
3. In a large bowl combine 3 tbsp of the rendered bacon fat, the lemon juice, the black pepper and salt. Whisk into an emulsion, then add the herbs, greens, and beans to the bowl.
4. Use a vegetable peeler to shave very thin strips from the parmigiano reggiano into the salad. Taste & add salt.
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