Photo Mar 19, 1 58 12 PM (1)

I first discovered these flavorful leaves last Spring and I was instantly enamored. They are intense without being harsh. Fava leaves are delicate yet hearty, light, smooth and delicious. You can use them similarly like you would a spinach: in omelets, on pizzas in soups or in pastas. I prefer fava leaves lightly dressed in a simple salad with seasonal ingredients. Tonight I made a fava leaf salad, with easter egg radishes thinly sliced and a meyer lemon dressing. The perfect spring meal to say goodbye to winter.

easter egg radish

Meyer Lemon Salad Dressing
1/4 cup olive oil
1/4 cup apple cider vinegar
zest of 1 Meyer lemon
3 tablespoons freshly squeezed Meyer lemon
1 tablespoon agave nectar
 
Whisk together the ingredients and set aside, assemble the salad with your favorites. I choose thinly sliced easter egg radishes, toasted sunflower seeds and fava leaves. Yum!
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