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Strawberry and Fava Bean Salad with Pecorino

Recipe courtesy of California Strawberry Commission

Ingredients

  • 2 quarts water
  • kosher or sea salt
  • 2 cups shelled fresh fava beans about 2 pounds in pods
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons lemon juice
  • 2 cups fresh California strawberries stemmed and quartered
  • coarsely ground black pepper
  • 3 cups rucola wild arugula
  • pecorino cheese

Instructions

  • In large pot over high heat, bring water to boil.
  • Add pinch of salt and fava beans. Boil 1 minute; drain and cool fava beans in ice water.
  • Drain fava beans; pinch one end and slip off tough skins of larger beans (Note: skin on small beans is not usually tough). Discard skins.
  • Whisk together olive oil, vinegar and lemon juice.
  • In large bowl, season fava beans and strawberries with salt and pepper. Add rucola and enough dressing mixture to coat salad lightly. Mix gently and spoon onto platter or six salad plates.
  • With vegetable peeler, shave cheese generously over salad. Grind more pepper on top.

Notes

Photo courtesy of Getty Images (family eating dinner photo)
Keyword: healthy