Fresh Fava Bean Salad with Pecorino and Lemon

• Fresh Fava Beans in Pods

  1 pound
• Pecorino Romano Cheese

  2 ounces
• Lemon

  1
• Extra Virgin Olive Oil

  2 tablespoons
• Salt

  0.5 teaspoon
• Black Pepper

  0.3 teaspoon

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Alle trin

1. 1

   Shell the fava beans from their pods. You should get about 1 to 1.5 cups of beans.

2. 2

   Bring a pot of salted water to a rolling boil. Add the shelled fava beans and blanch for 2-3 minutes, or until tender-crisp. Immediately transfer them to an ice bath to stop the cooking and preserve their bright green color.

3. 3

   Once cooled, drain the fava beans. Peel the outer skin off each fava bean. This step ensures a tender and more palatable bean (the skins can be tough). Discard the skins.

4. 4

   Using a vegetable peeler or sharp knife, shave the Pecorino Romano cheese into thin curls.

5. 5

   In a small bowl, whisk together the juice of half of the lemon, extra virgin olive oil, salt, and black pepper to create the dressing.

6. 6

   In a medium bowl, combine the peeled fava beans and the shaved Pecorino cheese.

7. 7

   Pour the dressing over the fava bean and Pecorino mixture. Gently toss to coat evenly.

8. 8

   Taste and adjust seasoning with more salt, pepper, or lemon juice if desired.

9. 9

   Serve immediately as a fresh side dish or light salad.