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Fava Bean Salad
Category
Salad
Servings
4
Prep Time
20 minutes
Cook Time
1 minute
Ingredients
- 2 1/2 pounds fresh fava beans in the pod
-
2 tablespoons extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 3/4 teaspoon flake salt
- 1/4 teaspoon freshly coarse ground black pepper
-
1/2 cup shaved pecorino romano or toscano cheese, or other medium soft sheep milk cheese
Instructions
- Bring a pot of water to a boil over medium high heat. Season generously with salt. Prepare an ice bath by filling a bowl with cold water and lots of ice.
- Meanwhile remove the fava beans from the pod. Add the beans to the water and cook for 30 seconds. Using a spider, remove the bean to the ice bath to cool completely. Once cool to the touch, remove the skin from the beans, either by first creating a small slit with a pairing knife or using your finger nail to pierce the skin. Scatter the beans on a small platter. Drizzle with the olive oil and lemon juice and toss well to coat. Sprinkle with the flake salt and a few grinds of black pepper and top with the pecorino. Serve immediately.
Nutrition
Nutrition
- Nutrition Serving Size
- 4
- per serving
- Calories
- 360
Amount/Serving
% Daily Value
- Carbs
- 51 grams
- Protein
- 25 grams
- Fat
- 13 grams
- Saturated Fat
- 4 grams
- Cholestrol
- 17 milligrams
- Sodium
- 721 milligrams
- Fiber
- 21 grams
- Sugar
- 26 grams
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