Fava Bean, Asparagus, and Green Bean Salad

Ingredients

• 2 large handfuls each of:
• Shelled, blanched, and peeled fava beans
• 1-inch lengths of asparagus
• Haricot vert or trimmed green beans
• For the dressing:
• 1 generous tablespoon Dijon mustard
• 1 1/2 tablespoons lemon juice
• 1 1/2 tablespoons balsamic vinegar
• 5 tablespoons good olive oil
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper

Directions

1. Set a pot of salted water over high heat and bring it to a boil. Open the fava bean pods and take out the beans, then blanch them in the boiling water for 2 minutes. Lift them out, cool them down right away, and peel away the outer skins so the bright green beans are ready to use.
2. While the water is working, make the dressing. Put all the dressing ingredients in a small jar and shake until the mixture comes together, or whisk them in a bowl, saving the oil to drizzle in slowly at the end.
3. Put the green beans into the boiling water and let them cook for a minute or so. Add the asparagus and cook for another minute, then return the peeled fava beans to the pot. When the vegetables are tender but still have some life to them, drain them and move them straight into an ice bath. Drain again, toss gently with the dressing until coated, and serve.