Fava Bean and Pecorino Salad

This vibrant salad combines the creamy texture of fresh fava beans with the sharpness of pecorino cheese, creating a dish that is both refreshing and satisfying. A drizzle of extra virgin olive oil and a squeeze of lemon add bright flavors, making it an ideal choice for a light lunch or a side dish.

Prep time: 10 minutes
Cook time: 3 minutes
Serves: 4

Ingredients

2 lbs fresh fava beans

4 oz pecorino cheese, thinly shaved

3 tbsp extra virgin olive oil

1 lemon, juiced

Salt and freshly ground black pepper to taste

1/4 cup fresh mint leaves, torn

Instructions

1. Shell the fava beans and blanch them in boiling water for 3 minutes. Drain and cool under cold running water, then remove the skins.

2. In a large bowl, combine the blanched fava beans and shaved pecorino cheese.

3. Drizzle with olive oil and lemon juice, then season with salt and freshly ground black pepper.

4. Gently toss the salad to combine all ingredients well.

5. Finish by scattering fresh mint leaves over the top and serve.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days.

Reheating

This salad is best enjoyed fresh and is not recommended for reheating.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.