Spring Salad Recipe

Prepare greens and vegetables

Wash and thoroughly dry the mixed spring greens and chicories using a salad spinner or by patting with paper towels. Tear larger chicory leaves into bite-sized pieces. Place greens and chicories in a large salad bowl. Trim sugar snap peas, slice cucumber thinly, and thinly slice radishes. Add these vegetables to the bowl and gently toss to combine.

Crumble the barrel-aged feta and set aside in a small bowl to add to the salad just before serving.

Blanch and peel (if using fresh)

If using fresh favas: bring a small pot of salted water to a boil and add the shelled beans for 1–2 minutes until bright green and slightly tender. Drain and transfer to an ice bath to stop cooking. Slip the outer skins off each bean by pinching—discard skins and reserve inner beans. If using thawed frozen favas, proceed to the next step.

Coat and fry

Pat the fava beans dry with a towel. In a bowl toss the beans with flour, cornstarch, kosher salt, and black pepper until evenly coated. Heat neutral oil in a sauté pan over medium-high heat until shimmering (about 350°F / 175°C if using a thermometer). Add the coated favas in a single layer — fry in batches if necessary — and cook for 2–3 minutes, stirring occasionally, until golden and crisp. Use a slotted spoon to transfer the crispy favas to a paper towel-lined plate to drain and lightly season with a pinch of salt while hot.

Keep the crispy favas warm or at room temperature until assembly.

Make dressing

In a small bowl or jar combine the minced preserved lemon rind, fresh lemon juice, white wine vinegar, Dijon mustard, honey, minced shallot, sea salt, and black pepper. Whisk to combine. Slowly stream in the extra-virgin olive oil while whisking (or close the jar and shake vigorously) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning — add a touch more honey if too bright, or more lemon if you prefer brighter acidity.

Dress salad

Just before serving, drizzle about two-thirds of the preserved lemon dressing over the greens and vegetables (reserve some for guests to add more if desired). Gently toss the salad to coat leaves evenly but avoid bruising the most delicate greens.

Plate and garnish

Transfer dressed greens to a serving platter or divide among plates. Scatter the crispy favas over the top, sprinkle the crumbled barrel-aged feta and toasted pistachios, then finish with microgreens or chopped fresh herbs. Drizzle any remaining dressing over the plated salad to taste. Serve immediately so the favas remain crisp.