Easy Fava Bean and Carrot Salad with Ricotta

Ingredients

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

Directions

1. Split the fava pods and pop out the beans, then throw away the empty pods. Set a medium pot of salted water over high heat and bring it to a boil, and set up an ice bath nearby. Drop in the fava beans and cook them until they are just tender but still snappy, about 1 minute. Move the beans into the ice bath and cool them for 1 minute, then gently slip off the outer skin from each bean and discard it.
2. Wash the carrots well under cold running water. If you are using the greens, rinse those too. With a sharp knife, vegetable peeler, or mandoline, cut the carrots into very thin slices on a deep diagonal. Add the carrot slices to the ice bath and leave them there for now.
3. In a large bowl, whisk the olive oil with the lemon juice and lemon zest. Add the peeled fava beans and the shallot. Dry the carrots and greens, if using, carefully, then add them to the bowl as well. Toss everything together, then season with salt and pepper to taste.
4. Spoon the ricotta across the bottom of a serving plate, then pile the dressed vegetables on top. Serve with toast. If you like, finish with another drizzle of olive oil right before serving.