Fava Beans With Pecorino
This flavorful Fava Bean Salad is a celebration of springtime freshness. Tender fava beans are tossed with a zesty dressing of olive oil and white wine vinegar, then topped with shavings of Pecorino cheese for a savory finish. A delightful dish that can be made ahead for an easy, refreshing addition to any meal.
— Constant Cookbook
Ingredients
- 3 shelled fresh fava beans (from about 3 pounds pods) or frozen fava beans, thawed
- Kosher salt
- 1/4 extra-virgin olive oil
- 2 white wine vinegar
- 1 Pecorino, shaved or coarsely grated
- Freshly ground black pepper
Instructions
- If using fresh fava beans, cook in a large saucepan of boiling salted water until just tender, about 2 minutes. Drain; transfer to a colander set in a bowl of ice water (do not cook frozen beans). Drain and peel beans.
- Toss beans, oil, vinegar, and Pecorino in a medium bowl; season with salt and pepper.
- DO AHEAD: Salad can be made 1 day ahead (add cheese just before serving). Cover and chill.
Yield
6 servings
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