Fava Bean and Shaved Parmesan Salad

From the garden

• 2 lb fava beans in the pod, shelled — about 1.5 cups of beans
• 5 cups tender salad greens (arugula or baby lettuce)
• ¼ cup fresh mint, leaves torn

From the pantry

• 2 oz parmesan, shaved into curls with a vegetable peeler
• 1 lemon — zest and juice
• ¼ cup good olive oil
• crusty bread — warmed, for serving
• flaky or kosher salt — to taste
• black pepper

1. Shell the favas from their big spongy pods. Boil the beans in well-salted water 2 minutes, then dump them straight into a bowl of ice water — the blanch sets their color and loosens the waxy skins.
2. Pinch each bean at the scar end and pop it out of its pale skin (skip this for very young beans smaller than a thumbnail — their skins are tender enough to eat). You should have a bowl of vivid green beans.
3. Whisk the lemon zest and juice with the olive oil, a pinch of salt, and a few grinds of pepper. Toss the favas in about half the dressing and let them sit 5 minutes to drink it in.
4. Toss the greens with the remaining dressing in a wide bowl until just coated, then top with the marinated favas, torn mint, and parmesan curls.
5. Finish with flaky salt, more black pepper, and a thread of olive oil, and serve with the warm bread — tearing, scooping, and building little bites is the point.