Ingredients

• 1/2 cup whole almonds
• 12 (1/3-inch thick) slices French bread
• 1/4 cup extra-virgin olive oil, plus more for toast
• Coarse salt and freshly ground pepper
• 3 pounds fresh fava beans, shelled
• 2 tablespoons freshly squeezed lemon juice
• 2 ounces Parmesan, cut into small chunks (1/2 cup)
• 2 tablespoons finely shredded fresh mint leaves
• 1 small head fennel, very thinly sliced, then coarsely chopped

Instructions

1. Preheat oven to 350 degrees F.
2. Spread almonds on a small baking sheet. Bake until golden brown and fragrant, about 8 minutes. Let stand until cool. Very coarsely chop; set aside.
3. Preheat broiler. Arrange bread on baking sheet. Brush lightly with oil and sprinkle with salt and pepper. Broil until just beginning to brown on the edges, about 1 minute per side. Remove from broiler; set aside.
4. Prepare an ice water bath; set aside. Bring a large pot of water to a boil. Add fava beans and blanch for 2 minutes. Use a slotted spoon to transfer to ice bath until cool. Pop out of skin.
5. In a medium bowl, combine olive oil, lemon juice, and salt and pepper, to taste. Add almonds, fava beans, cheese, and mint. Stir to combine. Taste and adjust for seasoning.
6. Place a pile of fennel on plate, top with 1/4 of the fava salad. Serve with 3 slices of toast.