Recipe courtesy of California Strawberry Commission
Ingredients
2quartswater
kosher or sea salt
2cupsshelled fresh fava beansabout 2 pounds in pods
2tablespoonsextra-virgin olive oil
2tablespoonsbalsamic vinegar
2tablespoonslemon juice
2cupsfresh California strawberriesstemmed and quartered
coarsely ground black pepper
3cupsrucolawild 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)