A Salad for Spring: Fava Bean with Pecorino and Parsley
I found fresh fava beans at a local produce market and decided to make a salad with them. While the local weather (25F) does not feel like Spring, I needed something to remind me that the cold will eventually come to an end.
Fresh fava beans are a bit of work to shuck and shell, but the results are tender, flavorful beans that can easily take the place of meat in this dish. I love all sheep’s milk cheeses and pecorino is always wonderful. I think fresh mint would also be nice here. Some recipes suggest leaving the beans raw, but I decided to warm them in some roasted garlic oil before tossing with the pecorino, flat leaf parsley and fleur de sel.
Bon appétit!
