| Level: | Easy |
| Total: | 33 min |
| Prep: | 30 min |
| Cook: | 3 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 3 cups shelled fava beans
- 1 small red onion, thinly sliced
- 2 cups roughly chopped escarole
- 3/4 cup shaved aged pecorino
- Red wine vinegar
- Good quality extra-virgin olive oil
Instructions
- Bring a large pot of well-salted water to a boil over medium heat. Set a bowl of salted ice water on the counter. Blanch the fava beans in the boiling water and plunge immediately into the salted ice water. Remove the tough outer casing from the fava bean.
- Combine the fava beans in a large bowl with the onions, escarole, and the pecorino (reserve a couple shavings for garnish). Add some red wine vinegar, some olive oil and salt, to taste. Toss to coat the salad with the dressing.
- Arrange the salad on serving plates and top with the reserved shaved cheese.
- Springtime on a plate!!!!
Nutrition Facts
| Calories | 224 calorie |
| Total Fat | 14 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 22 milligrams |
| Sodium | 550 milligrams |
| Carbohydrates | 12 grams |
| Dietary Fiber | 4.5 grams |
| Protein | 14 grams |
| Sugar | 5 grams |
Reviews
This was delicious last year, and I am making it again this year!
I absolutely loved this salad!!!! i am a huge Fava bean lover and usually have it with pasta , peas and artichoke hearts in a seasoned brothy pasta dish per my Italian heritage.This was an exiting fresh new way to enjoy fava beans. The balance of the red wine vinegar and oil, the rough hearty escarole greens with the delicate flavor of the fava beans screams spring!!!!! great job Anne!!!
Springtime has brought Favas….I have never bought them/cooked them…..just have had them at restaurants. Decided to try this simple recipe as I had fresh Kale to make a salad. Didn’t have pecorino but had parmesan plus manchego so just iimprovised and it turned out wonderful.
Oh Yea! Made this last evening and what a keeper! Perfect timing as I am just about ready to harvest a few bushels of favas from my garden. I can par boil them, shell them. then freeze in batches to have a stash handy to make this lovely salad! Thanks Anne…you’re the girl!
We loved it. So worth shelling and skinning the beans. I plan to get help shelling next time. I substituted baby lettuces. Really says to your guests, It’s Spring!
Simple and delicious, and worth the time it takes to shell the fava beans, tho they are my favorite of all beans so I always think its worth the effort.
I will definitely be making this again.
I will definitely be making this again.