Strawberry and Fava Bean Salad with Pecorino

• From: California Strawberry Commission

Ingredients

• kosher or sea salt

• 2 cups shelled fresh fava beans (about 2 pounds in pods)

• 2 Tbs extra virgin olive oil

• 2 Tbs balsamic vinegar

• 2 Tbs lemon juice

• 2 cups fresh strawberries, stemmed and quartered

• coarsely ground black pepper

• 3 cups arugula

• pecorino cheese

The sharpness of the Pecorina cheese, combined with the peppery arugula, complements the velvety texture of the Fava beans in this delicious salad.

Directions

• 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.