🍽️ Fresh Fava Bean and Arugula Salad with Pecorino

Name: Fresh Fava Bean and Arugula Salad with Pecorino
Total time: 30 min
Yield: 4 servings
Ingredients: 2.5 kg young fava beans (in the pod); 2 tbsp balsamic vinegar; 2 tbsp olive oil; juice of one lime; salt; pepper (from the mill); 100 g aged pecorino (not portulac and parmesan); 1 bunch arugula

683 kcal · 30 min · 4 servings

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Ingredients

2.5 kg young fava beans (in the pod)
2 tbsp balsamic vinegar
2 tbsp olive oil
juice of one lime
salt
pepper (from the mill)
100 g aged pecorino (not portulac and parmesan)
1 bunch arugula

Instructions

1. Shell the fava beans.
2. Separate the large beans from the small ones.
3. Bring water with salt to a boil.
4. Boil the thick beans for about 4 minutes (this is called blanching).
5. Drain the beans.
6. Peel the cooked thick beans.
7. Mix the raw and the peeled beans in a bowl.
8. Add oil, vinegar, and lime juice.
9. Season the mixture with salt and pepper.
10. Wash the arugula.
11. Remove tough stems and any damaged leaves.
12. Place the arugula on a plate.
13. Top with the fava bean mixture.
14. Shave Pecorino cheese over the top using a peeler.
15. Serve the salad immediately.

Nutrition per serving

kcal: 683
Protein: 52 g · Fett/Fat: 16 g · Carbs: 80 g