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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This salad can be made with raw fava beans, as long as they're especially fresh. But blanching them quickly makes them much easier to peel. Ingredients:
3 cups shelled fresh fava beans (from about 3 pounds pods ) or frozen fava beans, thawed |
kosher salt |
1/4 cup extra-virgin olive oil |
2 tablespoons white wine vinegar |
1 ounce pecorino, shaved or coarsely grated |
freshly ground black pepper |
Directions:
1. 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.
2. Toss beans, oil, vinegar, and Pecorino in a medium bowl; season with salt and pepper.
3. DO AHEAD: Salad can be made 1 day ahead (add cheese just before serving). Cover and chill.
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