This dish pops with the bright flavor of fresh ingredients cooked quickly; but while the final “zap” is quick, preparation of this aromatic salad takes time. Enjoy it: you’ll use several cooking techniques, from searing zucchini to making croutons to preparing favas. For a shortcut, use store-bought croutons or buy shelled favas. Favas need to be peeled twice: First, pull the beans out of the pod by pulling on the stem and unzipping the side; then, after cooking, peel the thin layer of skin from each bean.

　　

Ingredients

serves 4

　　2 cups shelled (or 1 1/2 pounds in the pod) fresh fava beans

　　Salt and freshly ground black pepper

　　5 tablespoons olive oil, plus extra

　　1 1/2 cloves garlic, minced

　　1 tablespoon dried thyme

　　A few slices of stale baguette or other crusty bread, crust removed and coarsely diced

　　2 zucchini

　　1/2 cup firmly packed fresh mint leaves

　　1/2 cup loosely packed Parmesan or other hard Italian cheese, shaved

　　2 tablespoons lemon juice

　　

Step 1

Preheat the oven to 375°F.

　　

Step 2

Put the favas in a small pot with water to cover. Add 1 tablespoon of salt and bring to a boil, then reduce the heat and simmer, uncovered, until the favas are just tender, about 4 minutes. Drain and cool in an ice bath. Peel off the skin and set the beans aside.

　　

Step 3

To make the croutons, in a large bowl whisk together 2 tablespoons of the olive oil with 1 clove of the minced garlic, the thyme, and 1 teaspoon salt. Add the bread and toss to coat evenly. Spread the bread on a baking sheet. Bake for 5 minutes, stir, then continue baking until the croutons are crisp and golden, about 5 minutes more. Taste and season with salt. Let cool, then set the croutons aside in an airtight container.

　　

Step 4

Trim the ends of the zucchini and cut them in half. Cut the halves into slices 1/4 inch thick and season with salt. Heat a skillet and add 2 tablespoons of the olive oil. Working in batches, lay several slices of the zucchini on the skillet. Turn after 2 minutes and cook on the second side for 1 minute, until the zucchini is cooked through but still firm. While searing, drizzle the zucchini with more oil as needed. Transfer to a plate and repeat with the remaining zucchini. Allow to cool to room temperature.

　　

Step 5

Cut the zucchini into large bite-sized pieces and toss with the remaining 1/2 clove of minced garlic, the favas, mint, Parmesan, lemon juice, and the remaining 1 tablespoon olive oil. Season with salt and pepper.

　　

Step 6

Plate the salad and top with the croutons. Serve immediately.

　　

fava plants and reducing pesticide use

Step 7

The appearance of fava beans always causes a stir at the farmers’ market because their return signals the beginning of warm-weather produce. Besides being tasty, favas are an important crop for maintaining healthy soil. Their deep taproots help to loosen compacted soil, and fava plants also produce large amounts of nitrogen, much of which goes back into the soil and sustains subsequent crops. More nitrogen in the soil means less chemical fertilizer sprayed on plants. Scientists are experimenting with growing favas next to other vegetables so that the nitrogen is transferred directly from the roots of the favas to the roots of the other plants.

　　Lucid Food