This salad is a flavorful accompaniment to lamb or basically anything off the grill — and if you’ve got vegetarians in your crew, it’s lovely without the pancetta, too.
| 3 | oz. pancetta, chopped into bits | |
| 3 | Tbsp. olive oil | |
| 3 | cups fava beans, shelled, blanched, and peeled | |
| ~ | A generous handful of mint, minced | |
| ~ | Salt to taste |
Read more about favas in Jessica MacMurray Blaine’s “Favas.”
This content is from the Jessica MacMurray Blaine collection.
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