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Fava, Pea, and Radish Salad

Fava, Pea, and Radish Salad

Molly Shuster
Seek out fresh fava beans for this salad—they’re a seasonal treat worth the time spent peeling and blanching.
Servings 4


  • ½ pound fresh peas blanched
  • ½ pound shelled fava beans blanched
  • 1 bunch radishes thinly sliced
  • ½ cup toasted hazelnuts skins removed and roughly chopped
  • ¼ cup grated parmesan cheese
  • ¼ cup lemon juice
  • ½ cup extra-virgin olive oil
  • Sea salt to taste
  • Ground black pepper to taste
  • 2 to 3 tablespoons roughly torn fresh mint leaves from 2 to 3 sprigs mint
  • 1 cup ricotta


  • Toss the first 5 ingredients with lemon juice and olive oil, and season with salt and pepper. Add mint leaves and toss gently to combine.
  • Divide salad and ricotta among 4 plates and serve.

Molly Shuster

Molly is a freelance food stylist, writer and recipe developer. She is one of the co-recipe editors of Gather Journal and has had her work published in various publications including Boston Magazine, Yankee Magazine, The New York Times, Food and Wine, Family Fun, The Boston Globe and Edible Vineyard, among others. Molly currently divides her time between New York and Boston.