Strawberry and Fava Bean Salad with Pecorino
 
Ingredients
  • Kosher or sea salt
  • 2 cups shelled fresh fava beans (about 2 pounds in pods)
  • 2 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp lemon juice
  • 2 cups fresh California strawberries, stemmed and quartered
  • Coarsely ground black pepper
  • 3 cups rucola (wild arugula)
  • Pecorino cheese
Instructions
  1. In a large pot over high heat, bring 2 quarts of water to a boil.
  2. Add a pinch of salt and the fava beans.
  3. Boil 1 minute; drain and cool fava beans in ice water.
  4. Drain fava beans; pinch one end and slip off tough skins of larger beans (skin on small beans is not usually tough). Discard skins.
  5. Whisk together olive oil, vinegar and lemon juice.
  6. In a large bowl, season shelled fava beans and strawberries with salt and pepper.
  7. Add rucola and enough dressing to coat salad lightly.
  8. Mix gently and spoon onto a platter or 6 salad plates.
  9. With a vegetable peeler, shave cheese generously over salad. Grind more pepper on top.
Nutrition Information
Serving size: 6 Calories: 232 Fat: 8g Sodium: 32g Fiber: 1g Protein: 15g Cholesterol: 172mg
Recipe by California Strawberries at http://www.californiastrawberries.com/strawberry-fava-bean-salad-pecorino/