Updated: Jun 8, 2020
When the stars align in spring and I spy all the FAM ingredients, I start to crave this salad. ...I'm making this dish today, so I had to share the recipe. No worries if you miss the window of opportunity. I note a perfect sub for the short-lived fava beans, so enjoy this salad all summer long! By the way, the "F" in FAMous is for Fava. Can you guess the balance of the acronym (which helps me recall my grocery list)?
Recipe By: Susan
6-8 side salad servings
1/4 cup Champagne vinegar
1 ½ teaspoons honey
½ teaspoon salt
freshly ground black pepper, to taste
½ cup olive oil
1 large bunch kale, ribs removed and sliced or chopped
1 cup fava beans, cooked, peeled and cooled, blanched edamame
6 whole artichoke hearts, quartered and drained (gently squeeze out excess water)
3/4 pound asparagus, cooked and cooled, cut into 1.5-inch pieces
1 medium avocado, halved, seed removed and diced
2 ounces Manchego cheese, small dice or shaved
½ cup mint leaves, minced
1. In a salad bowl whisk together the honey, salt, pepper and vinegar. Drizzle in olive oil while mixing until the dressing is well emulsified and thick. Set aside half of the dressing for later use.
2. Add the kale and toss well to coat.Let the salad sit at room temperature for 10-30 minutes.Add the remaining ingredients and toss again.
3. Cover and refrigerate leftovers for up to 2 days.