Ingredients

• 3 cups shelled fresh fava beans (from about 3 pounds pods ) or frozen fava beans, thawed
• Kosher salt
• 1/4 cup extra-virgin olive oil
• 2 tablespoons white wine vinegar
• 1 ounce Pecorino, shaved or coarsely grated
• Freshly ground black pepper

Browse by ingredient

Instructions

1. If using fresh fava beans, cook in a large saucepan of boiling salted water until just tender, about 2 minutes. Drain; transfer to a colander set in a bowl of ice water (do not cook frozen beans). Drain and peel beans.
2. Toss beans, oil, vinegar, and Pecorino in a medium bowl; season with salt and pepper.
3. DO AHEAD: Salad can be made 1 day ahead (add cheese just before serving). Cover and chill.