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.
Recipe information
Yield
Makes 6 Servings
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
Preparation
Step 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.
Step 2
Toss beans, oil, vinegar, and Pecorino in a medium bowl; season with salt and pepper.
Step 3
DO AHEAD: Salad can be made 1 day ahead (add cheese just before serving). Cover and chill.
