Fava Bean and Pecorino Salad
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Prep Time: 30 minutes
Cook Time: 5 minutes
Tender spring fava beans are prized in southern Italy, where they are often eaten raw with young pecorino cheese. Here, this pleasing pairing is turned into a delicate salad with the addition of leaf lettuce, olive oil and lemon juice.
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- 4 lb. fava beans
- 2 1/2 to 3 Tbs. extra-virgin olive oil
- 2 Tbs. minced green onion, including tender
- Salt and freshly ground pepper, to taste
- Fresh lemon juice, to taste
- 8 to 12 soft lettuce leaves, preferably red
- 2 oz. young pecorino cheese, such as Toscanello
Wine PairingThis pairs well with crisp, medium-bodied white wines like the Spottswoode Sauvignon Blanc, Napa County/Sonoma County from our Wine Club.
Directions:Shell the fava beans. Have ready a bowl of ice water. Bring a pot three-fourths full of water to a boil over high heat. Add the fava beans and boil for 2 minutes, then drain. Transfer to the bowl of ice water to stop the cooking, then drain. Peel by pinching one end of each bean; it will slip easily from the skin.
In a bowl, mix together the fava beans, olive oil, to taste, and green onion. Season with salt, pepper and lemon juice. Tear the lettuce into bite-size pieces and add to the bowl. Toss gently.
Using a vegetable peeler, shave the cheese into paper-thin slices directly into the bowl. Toss gently. Taste and adjust the seasonings. Transfer to a serving platter.
Adapted from Williams-Sonoma Lifestyles Series, Classic Pasta at Home, by Janet Fletcher (Time-Life Books, 1998).