Here's an easy way for fava bean fans to enjoy the ingredient during its short peak season, March to May. At other times, shelled edamame are a worthy stand-in. Radishes make good, crunchy dippers for either version
Ingredients
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Coarse salt and freshly ground pepper
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2 pounds fava beans, shelled
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½ cup soft goat cheese (4 ounces)
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3 tablespoons extra-virgin olive oil
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1 teaspoon chopped fresh tarragon
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1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
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1 tablespoon water, plus more if needed
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1 bunch radishes, halved if large
Description
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Prepare an ice-water bath. Bring a saucepan of salted water to a boil. Cook fava beans until tender, 1 to 2 minutes. Drain, and transfer to ice-water bath. Let cool. Drain, and peel beans.
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Pulse beans, goat cheese, oil, tarragon, lemon zest and juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor until just combined but still chunky, about 6 or 7 times. Stir in water. Add an additional tablespoon water if mixture is too thick. Transfer to a bowl. Refrigerate until ready to serve.
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Sprinkle with pepper just before serving. Serve with radishes.
