Lazio Fava Bean and Pecorino Salad
Fresh fava beans and shaved pecorino are the backbone of this simple Italian salad, finished with lemon juice and olive oil. The combination of creamy beans and sharp, salty cheese is a springtime staple in the Lazio region. Shelling the favas is the only real prep work, and the whole dish is ready in under 30 minutes.
Ingredients
- 2 cups fava beans fresh , shelled
- 1 ½ cups Pecorino Romano cheese shaved
- 2 tbsp extra virgin olive oil high quality
- 1 medium lemon zested and juiced
- 1 pinch salt to taste
- 1 pinch freshly ground black pepper to taste
Instructions
- Bring a pot of salted water to a boil and blanch 500 grams of shelled fresh fava beans for 2 minutes. Drain and immediately plunge into ice water to stop the cooking process.
- Once cooled, gently peel the thick skin off the beans by pinching them from the side. Set the peeled fava beans aside.
- In a large mixing bowl, combine the fava beans with 150 grams of shaved Pecorino Romano cheese.
- Drizzle 2 tablespoons of high-quality extra virgin olive oil over the salad. Add the zest and juice of one lemon, and season with salt and freshly ground black pepper to taste.
- Gently toss all ingredients to ensure even coating and distribution.
Notes
For extra flavor enhancement, consider adding a small minced clove of garlic to the dressing. If fava beans are unavailable, try using edamame as an alternative.
Nutrition
Calories: 308kcalCarbohydrates: 21gProtein: 19gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 39mgSodium: 465mgPotassium: 298mgFiber: 5gSugar: 2gVitamin A: 174IUVitamin C: 15mgCalcium: 437mgIron: 2mg
Tried this recipe?Rate this recipe !
