Can't find favas? Double up on peas. No pea shoots? Use mĊche or baby spinach instead.

　　

Ingredients

Makes 8 servings

　　2 cups shelled fava beans (from about 2 pounds pods) or frozen fava beans, thawed

　　Kosher salt

　　2 cups shelled fresh peas (from about 2 pounds pods) or frozen peas, thawed

　　1/3 cup sour cream

　　1 1/2 ounces fresh goat cheese, crumbled

　　2 tablespoons (or more) buttermilk or whole milk

　　1 tablespoon fresh lemon juice

　　Freshly ground black pepper

　　2 heads of Bibb lettuce, leaves separated (about 8 cups)

　　4 cups pea shoots (tendrils)

　　1 teaspoon poppy seeds

　　

Step 1

If using fresh fava beans, cook in a medium saucepan of boiling salted water until tender, about 4 minutes. Using a sieve, transfer to a colander set in a bowl of ice water. Drain well and peel; place in a medium bowl. (If using frozen fava beans, cook 2 minutes; do not peel.)

　　

Step 2

Return water in saucepan to a boil; add peas and cook until tender, about 2 minutes. Drain; transfer to colander in ice water. Drain and add to bowl with fava beans. (If using frozen peas, cook 30 seconds.)

　　

Step 3

Whisk sour cream, goat cheese, buttermilk, and lemon juice in a medium bowl, thinning with more buttermilk as needed, until pourable; season with salt and pepper. Arrange lettuce and pea shoots on a platter, top with fava beans and peas, drizzle with dressing, and sprinkle with poppy seeds.

　　

Step 4

Do Ahead: Fava beans and peas can be cooked 1 day ahead. Cover and chill.