Fava Bean Salad

Name: Fava Bean Salad
Prep time: 20 min
Cook time: 1 min
Total time: 21 min
Yield: 4

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On May 1st in Rome, it’s traditional to eat fava beans and pecorino cheese to celebrate Primo Maggio, a public holiday that honors worker's rights. This custom dates back to ancient times, when families would celebrate the first warm day of spring by eating alfresco on the countryside. Fava beans and pecorino pair beautifully together, and we took inspiration from this tradition to showcase these two ingredients in a lovely simple salad where they can shine.

It takes a bit of time to pop the fava beans out of their shells, but it is so worth it in the end.

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Servings

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

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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

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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.