Fava Bean and Pecorino Salad

Cooking Instructions

To shell the fava beans, remove the beans as you would peas from a pod. Bring a saucepan filled with water to a boil, add the favas and blanch for 1 minute. Drain and immerse the favas in ice water to retain their bright green color. Drain again and slip the skin off each fava bean. If the beans are very small and tender, you need not peel them.

In a salad bowl, combine the garlic, mint, vinegar, olive oil, and salt and pepper. Add the favas to the oil mixture. Toss gently. Using a vegetable peeler, shave the pecorino cheese over the top and serve.