Fava Bean Pecorino Salad
Servings: 4 (approx., based on 2 lbs fava beans)
Prep Time: 15 minutes
Cook Time: 5 minutes
This simple Italian-inspired salad celebrates the fresh flavor of young fava beans. Tossed with Pecorino cheese, lemon, and olive oil, then garnished with shaved cheese and delicate slices of Prosciutto Toscano, it’s a dish that’s rustic yet refined — perfect as a starter or light spring side.
Serves 2
Ingredients
- 2 cups young early Fava beans (blanched and shelled)
- 1/2 cup Pecorino or caciottaa cheese (1/2 cup cubed, rest shaved for garnish)
- 2 tablespoons good quality olive oil
- 1 lemon (juiced)
- a few slices of prosciutto Toscano (thinly sliced, for garnish)
- kosher salt and freshly ground black pepper (to taste)
- 4 cups young early Fava beans (blanched and shelled)
- 1 cup Pecorino or caciottaa cheese (1/2 cup cubed, rest shaved for garnish)
- 4 tablespoons good quality olive oil
- 2 lemon (juiced)
- a few slices of prosciutto Toscano (thinly sliced, for garnish)
- kosher salt and freshly ground black pepper (to taste)
- 10 cups young early Fava beans (blanched and shelled)
- 2 1/2 cups Pecorino or caciottaa cheese (1/2 cup cubed, rest shaved for garnish)
- 10 tablespoons good quality olive oil
- 5 lemon (juiced)
- a few slices of prosciutto Toscano (thinly sliced, for garnish)
- kosher salt and freshly ground black pepper (to taste)
- 20 cups young early Fava beans (blanched and shelled)
- 5 cups Pecorino or caciottaa cheese (1/2 cup cubed, rest shaved for garnish)
- 20 tablespoons good quality olive oil
- 10 lemon (juiced)
- a few slices of prosciutto Toscano (thinly sliced, for garnish)
- kosher salt and freshly ground black pepper (to taste)
Directions
- Bring a medium pot of water to a boil and season with salt. Add the fava beans and blanch for 1 minute. Transfer immediately to an ice bath to stop cooking.
- Once cool enough to handle, peel the outer skins from the fava beans to reveal the bright green centers.
- Place the prepared fava beans into a large bowl. Add the cubed Pecorino or Caciotta cheese, olive oil, and lemon juice.
- Season generously with salt and freshly ground black pepper. Toss until evenly coated.
- Transfer to a serving dish and garnish with shaved Pecorino and slices of Prosciutto Toscano. Serve immediately.