Spring Vegetable Tabbouli with Fava Beans, Radishes, and Spring Herbs

An abundance of fresh-chopped herbs and colorful, crunchy vegetables makes this salad as refreshing as spring rain. It resembles traditional tabbouli but here the vegetables play a bigger role. Serve it for lunch with a chunk of feta and ripe olives, or for dinner with grilled lamb or salmon, and pour a Sauvignon Blanc or dry rosé. From Wine Country Table by Janet Fletcher (Rizzoli).

¾ cup extra-fine bulgur (#1 grind)

Dressing:

• 3 tablespoons extra virgin olive oil

• 3 tablespoons lemon juice

• 1 teaspoon Vietnamese fish sauce

• 1 small clove garlic, grated or very finely minced

• Kosher or sea salt

• 1 pound fresh fava beans, shelled

• ½ cup thinly sliced radishes

• ½ cup thinly sliced cucumbers

• 1/3 cup minced green onion

• ½ to ¾ cup chopped mixed fresh herbs (Italian parsley, dill, mint, cilantro)

• ¼ teaspoon Aleppo chile or freshly ground black pepper to taste

Shake the bulgur in a fine-mesh sieve to remove any particles as fine as dust. Transfer the bulgur to a bowl and add ¾ cup cold water. Stir briefly, then let stand undisturbed for 15 minutes. The bulgur will absorb all or most of the water. Pour the bulgur into a sieve lined with a double thickness of cheesecloth, then gather the cheesecloth into a bag and squeeze to remove excess moisture. The bulgur should be quite dry. Transfer it to a large bowl and fluff with a fork.

Make the dressing: In a bowl, whisk together the oil, lemon juice, fish sauce, garlic, and a large pinch of salt.

Bring 1 quart of water to a boil in a small saucepan. Add the fava beans and boil until they are just tender, 1 to 3 minutes, depending on age and size. (Try one to be sure.) Drain and immediately transfer to a bowl of ice water. When cool, drain again and peel.

Add the fava beans, radishes, cucumbers, green onion, herbs, and chile to the bulgur. Toss gently with a fork. Add the dressing and toss well. Taste and adjust the seasoning. Serve immediately.

Serves 4