Spring Sunchoke Fava Bean Salad Recipe | Salad Recipes | PBS Food

Spring Sunchoke Fava Bean Salad

Spring Sunchoke Fava Bean Salad recipe

Use the last of winter's root vegetables alongside spring onions and peas to create a textured and colorful dish.
(Recipe Courtesy: Marc Matsumoto from the Fresh Tastes Blog)

Course: ,


  • 1/2 small spring onion, thinly sliced
  • 1/2 teaspoon baking soda
  • 760 grams whole fresh fava beans
  • 350 grams sunchoke, peeled and thinly sliced
  • 1/2 watermelon radish, peeled and thinly sliced
  • 1/2 lemon zested
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon maple syrup
  • 1 teaspoon whole grain mustard
  • 1/2 teaspoon salt
  • black pepper


  1. Put the onions in a large bowl of cold water along with the baking soda and soak for at least 1 hour or as long as overnight.
  2. Bring a pot of heavily salted water to a boil. Remove the fava beans from their pods and boil until vibrant green (1-2 minutes).
  3. Drain the beans and chill with cold water. Remove the tough outer skin from the fava beans.
  4. When the onions are have lost their sharpness, drain them and rinse them in cold water. Then add the sliced sunchokes and radish. Cover with cold water while you prepare the dressing.
  5. For the dressing, whisk together the lemon zest, lemon juice, olive oil, maple syrup, mustard and salt.
  6. Drain the vegetables and spin in a salad spinner to dry.
  7. Toss the salad with the dressing, plate, and top with some fresh cracked pepper.
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