Springs Bounty

Fava Bean Salad with Mint & Pecorino


all units: U.S. Imperial

  • 2-3 pounds fava beans, shelled should yield about 1.5 - 2 cups
  • 2 ounces pecorino romano cheese
  • 10-15 whole mint leaves
  • Extra virgin olive oil
  • 1 lemon, zest reserved

Shell the fava beans from the outer pod, they will need to be shelled twice because they have a waxy shell on the bean.

Prepare an ice bath in a medium-sized bowl with water and a handful of ice, and set aside.

Boil the beans in 2 quarts of water salted with 1 tbsp of sea salt. Boil until just fork tender, otherwise they will get mushy. Immediately after straining the beans out, add them to the ice bath.

Using a pairing knife, cut a small slit on the side of the beans' waxy shell, and squeeze the bean out.

Toss the beans with the mint leaves oil, salt, squeeze 1/2 lemon juice over the beans. Place in a serving bowl and crumble the pecorino cheese over the beans and lemon zest.

Serves 4–6 (antipasto)