Easy Fava Bean And Carrot Salad With Ricotta Recipe

• 1 1/2 pounds (700g) fresh fava bean pods
• Kosher salt
• 2 small carrots (about 4 ounces; 115g), with a small handful of their tenderest greens if available
• 2 tablespoons (30ml) extra-virgin olive oil, plus more for drizzling
• 1 tablespoon (15ml) fresh juice from 1 lemon, plus a large pinch of grated zest
• 1 small shallot (about 1 ounce; 30g), thinly sliced
• Freshly ground black pepper
• 6 ounces (170g) high-quality ricotta cheese (see note)
• 4 slices hearty toast

1. Open up fava bean pods and remove individual beans. Discard pods. Bring a medium pot of salted water to a boil and prepare an ice bath. Add fava beans to pot and cook until crisp-tender, about 1 minute. Transfer fava beans to ice bath and allow to chill for 1 minute. Carefully peel off and discard the outer skin from each bean.
2. Scrub carrots under cold running water. Rinse greens (if using). Using a sharp knife, a vegetable peeler, or a mandoline, very thinly slice carrots on a strong bias. Transfer carrot slices to ice bath and set aside.
3. In a large bowl, whisk together olive oil, lemon juice, and lemon zest. Add fava beans and shallot. Carefully dry carrots and greens (if using) and add to bowl. Toss to combine and season to taste with salt and pepper.
4. Spread ricotta over the bottom of a serving plate and top with dressed vegetables. Serve with toast. Drizzle with more olive oil just before serving, if desired.

pods, kosher salt, carrots, shallot, freshly ground black pepper, ricotta cheese, hearty

Taken from www.seriouseats.com/recipes/2016/05/easy-fava-bean-carrot-salad-recipe.html (may not work)