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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.


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Strawberry Recipes

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)

Pecorino cheese


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.