This salad can be made with raw fav beans, as long as they're especially fresh. But blanching them quickly makes them much easier to peel.
Recipe information
Yield
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.
Nutrition Per Serving
6 servings
1 serving contains: Calories (kcal) 170 Fat (g) 11 Saturated Fat (g) 2.5 Cholesterol (mg) 5 Carbohydrates (g) 10 Dietary Fiber (g) .4 Total Sugars (g) 0 Protein (g) 7 Sodium (mg) 200