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–+ servings

Lazio Fava Bean and Pecorino Salad

Eleanor Craig
Inspired by the pastoral plains of Lazio, Italy, this Fava Bean and Pecorino Salad is a fine example of cucina povera—Italy’s tradition of simplicity and good taste in rustic cooking. With a handful of seasonal, high-quality ingredients, this dish celebrates spring’s bounty through buttery fresh fava beans, sharp and salty Pecorino Romano, and fragrant extra virgin olive oil. It’s a celebration of both nature and tradition, perfect as a starter or light lunch.
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Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Course Salad
Cuisine Italian
Servings 4 bowls
Calories 267 kcal

Equipment

  • Mixing bowl
  • Medium saucepan
  • Slotted spoon
  • Cutting board
  • Chef's Knife
  • Vegetable peeler
  • Serving plate or wide shallow bowl

Ingredients
 
 

  • 2 cups fresh fava beans shelled; approximately 1.5 lbs unshelled
  • 4 ounces Pecorino Romano cut into small shards or shaved using a vegetable peeler
  • 2 tablespoons extra virgin olive oil preferably from Lazio, fruity and grassy in aroma
  • 1 tablespoon lemon juice freshly squeezed
  • ¼ teaspoon kosher salt to taste
  • ¼ teaspoon black pepper freshly cracked
  • 1 tablespoon fresh mint finely chopped, optional

Instructions
 

  • Bring a medium saucepan of water to a gentle boil. Add shelled fava beans and blanch for 1–2 minutes until the skins begin to separate and the inner bean turns vibrant green.
  • Immediately transfer the fava beans to a bowl of ice water using a slotted spoon. Let cool for 2–3 minutes, then peel off the outer skins to reveal the tender, bright green beans.
  • In a mixing bowl, combine the peeled fava beans, olive oil, lemon juice, kosher salt, and cracked black pepper. Toss gently to coat, being careful not to mash the beans.
  • Add in the Pecorino shards and chopped mint if using, reserving a few pieces of cheese and mint for garnish.
  • Transfer to a shallow serving plate, scatter the remaining Pecorino and mint on top, and drizzle with a final touch of olive oil.

Notes

  • You can substitute fresh fava beans with frozen ones if out of season, but the flavor won’t be as sweet and tender.
  • For a vegan version, omit the pecorino and add thin slices of avocado for creamy texture.
  • To peel fava beans faster, blanch in small batches and pinch one end to squeeze the inner bean out of its skin.

Nutrition

Calories: 267kcalCarbohydrates: 18gProtein: 16gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 29mgSodium: 490mgPotassium: 265mgFiber: 5gSugar: 2gVitamin A: 184IUVitamin C: 2mgCalcium: 336mgIron: 2mg
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