Jack Yoss likes to drizzle this vinaigrette over cured meats, especially Ten-01’s house-made lamb prosciutto. To transform the vinaigrette into a dip, the shelled fava beans may be lightly mashed before being tossed with the vinaigrette.

Makes about 3 cups

INGREDIENTS

1 lb fresh fava beans in the pod, or 1 cup shelled fresh fava beans (see below)
¾ cup extra virgin olive oil
¾ cup canola oil
3 oz champagne vinegar
3 oz small dice or crumbled feta cheese
1 tbsp chopped preserved lemons or ½ tbsp lemon zest
1 tsp finely chopped fresh oregano
1 tsp finely chopped fresh mint
1 tsp finely chopped fresh parsley
1 tsp finely chopped chives
Salt and pepper to taste

(1) Remove beans from 1 lb of fresh fava pods.
(2) Cook beans in boiling water until tender, approximately 2 minutes.
(3) Transfer to ice water. Peel off outer hulls. (You should have about 1 cup of hulled beans.)
(4) Prepare vinaigrette: Place remaining ingredients in a mixing bowl. Stir together and season with salt and pepper.
(5) Toss with fava beans.