Fava Bean and Pecorino Salad
Description
I cook fava beans once a year. When I spot the first of the season at the market, I fill up a bag, take them home, and set to work, peeling, blanching, and then peeling again.
Ingreadient :
- 2 to 3 lbs. fresh fava beans, shelled
- kosher salt
- freshly ground black pepper
- 4 oz. Pecorino Romano
- extra-virgin olive oil
- 1 to 2 lemons
- finely chopped parsley, optional
Direction :
- Bring a large pot of water to a boil. Add the fava beans and cook for one minute. Drain, then plunge the beans into an ice bath and let cool. Drain again. Peel the beans and place into a mixing bowl.
- Season with salt and pepper to taste. Break the Pecorino into big chunks and sprinkle them into the bowl.
- Drizzle olive oil over the mixture and toss. Sprinkle with lemon juice to taste. Add the parsley, if using, toss again, and serve.
