Spring Vegetable Salad With Poached Egg and Crispy Bread Crumbs Recipe

Directions

If using fava beans and peas in their pods, shuck the beans and peas from their pods, keeping them separate. Discard the pods. Bring a large pot of salted water to a boil and prepare an ice bath. Working with one vegetable at a time, blanch the favas, peas, asparagus, snap peas, and broccolini in the boiling water for 1 minute, transfer to the ice bath to cool, then transfer to a paper towel-lined tray and pat dry. Remove and discard the skins from each individual fava bean. Set vegetables aside.