Strawberry and Fava Bean Salad with Pecorino
The sharpness of the Pecorino cheese, combined with the peppery arugula, complements the velvety texture of the Fava beans in this salad.
Kosher or sea salt
2 cups shelled fresh fava beans (about 2 pounds in pods)
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons lemon juice
2 cups fresh California strawberries, stemmed and quartered
Coarsely ground black pepper
3 cups rucola (wild arugula)
In a large pot over high heat, bring 2 quarts of water to a boil. Add a pinch of salt and the 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 (skin on small beans is not usually tough). Discard skins.
Whisk together olive oil, vinegar and lemon juice. In a large bowl, season shelled fava beans and strawberries with salt and pepper. Add rucola and enough dressing to coat salad lightly. Mix gently and spoon onto a platter or 6 salad plates. With a vegetable peeler, shave cheese generously over salad. Grind more pepper on top.