Fava Bean and Pecorino Salad


Spring is the season for fresh fava beans -- tan flat beans that resemble limas, though not as starchy. Pino Luongo, of Coco Pazzo in NYC, tosses favas with baby greens and fresh Pecorino cheese.


  • 4 pounds whole fava beans, shelled

  • 2 shallots, peeled and minced

  • Juice of 1 lemon

  • Coarse salt and freshly ground pepper

  • ½ cup extra-virgin olive oil

  • 4 ounces baby lettuce, washed and spun dry

  • 2 ounces watercress, stems removed, washed, and spun dry

  • ¾ pound Pecorino Toscano cheese, cut into ½-inch pieces


  1. Bring a large pot of salted water to a boil. Prepare an ice-water bath. Add favas to boiling water, and blanch 1 minute. Using a slotted spoon, transfer to ice bath to stop cooking; drain. Peel and discard tough skins; set aside.

  2. In a small bowl, combine shallots, lemon juice, salt, and pepper. Slowly whisk in olive oil until emulsified.

  3. Arrange lettuce and watercress on a platter. Top with fava beans. Drizzle with vinaigrette, and sprinkle with cheese.

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