Roasted Radishes

Heat oven to 375°F. Trim ends off each radish, then quarter. Toss with olive oil and a sprinkle of sea salt, then spread onto a parchment lined cookie sheet. Place in oven for 15-20 minutes, until tender and beginning to wrinkle. Set aside.

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Fava bean mixture:

Take fava beans out of the pod. Separate the big beans from the little beans into two piles. Prepare an ice water bath, then bring  a pot of water to boiling. Set a timer for 2 minutes. Drop the larger bean pile into boiling water. After 60 seconds, add the smaller bean pile. Drain, then put beans immediately into the ice water bath. One completely cold, peel the white skin away to reveal the bright green fava bean. Place fava beans in a small bowl. Add a small squeeze of lemon, a dash of olive oil, the mint leaves, and a sprinkle of sea salt. Set aside.

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Spring greens mixture

Use any spring greens. Opt for a variety of flavor. In the picture above, I used fava greens and baby kale. Place greens in a bowl and add a light squeeze of lemon. Make sure to not add too much. You can always add more! Use your hand to toss, ensuring all leaves have some lemon on them.  Lightly touch the greens as you do this. Too much pressure will wilt them. Lightly sprinkle with salt and gently toss with hand again. Taste it. See if you need more salt. The flavor of each green should really come through and not be overpowered. Finally, lightly drizzle a tiny bit of olive oil over the top and toss with hand. The oil should be there to smooth the flavors, but not be an overt flavor or texture in the salad itself. 

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Build the salad

Place the greens onto a plate, alongside the radishes and fava bean mixture. I like to place them all next to each other, as opposed to layered on top of each other. Sprinkle the top with the sunflower seeds and grated parmesan. Top with edible flowers. Pictured are the flowers from the fava greens.

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Eat right away and enjoy! 

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