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Gathered
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Mint syrup — no muddling needed, mojito, julep, lemonade
Premium German stovetop pressure cooker — spring-valve precision
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Mint syrup — no muddling needed, mojito, julep, lemonade
Premium German stovetop pressure cooker — spring-valve precision
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Remove pods from fava beans. Cook in boiling water for 30 seconds. Peel the second layer of skin, revealing the small, pale green fava beans in the center. Pick mint leaves and thinly slice. Bruise the stems with a meat mallet a few times to bring out flavor. Place mint leaves and stems into a saucepan of boiling water. Add beans and cook for 3 mins. Strain and remove stems. For the dressing, whisk olive oil, vinegar and mustard in a small bowl. Season with salt and pepper. Mix the prosciutto, beans and lettuce in a large bowl. Drizzle with dressing; toss gently to combine. Serve immediately.