Crisp and refreshing: fresh fava bean salad

If you are like me, you’re probably not feeling like cooking over a hot stove right now. Hopefully you are not exactly like me and your air conditioning hasn’t conveniently decided to break down on the hottest day of the year.

I’m sticking to salads, sushi and frosty desserts right now. I’m revisiting some old favorites, like spinach couscous salad, and exploring some new salads. I’m giving my ice cream maker a run for its money (a frozen yogurt to share soon).

In the markets now, are beautiful, plump fava beans. They are a bit of a pain to shell, but it’s a mindless task and well worth the effort to uncover the glossy green gems. We had a simple fava bean side salad this week. I shelled a heap of fava beans and swore I wouldn’t do that again for a while. And then I ate the salad. And changed my mind.

P.s. I'm thrilled my great green salad photo won this month's aesthetics category in the "Does my blog look good in this" competition. Thanks so much judges, I really appreciate it!

Fresh fava bean salad

Fava beans, in pod
Olive oil
Champagne vinegar
1-2 chopped shallots
1 small wedge Pecorino Romano
1 tbs freshly squeezed lemon juice plus zest of 1 lemon
~1 tsp crushed pink peppercorns
Good sea salt

To shell the favas, remove the beans from the pods and blanch them in salted boiling water for two minutes. Remove beans and plunge into an ice bath. When cool, remove the whitish outer covering of the beans by puncturing one end with your fingernail (or a knife) and gently squeezing the green bean out. It takes a bit of practice, but will go quickly once you get the hang out of it. Toss beans with a few splashes of olive oil, a few splashes of champagne vinegar, the chopped shallots, lemon juice and zest. Sprinkle generously with salt and pepper. Shave Pecorino Romano on top. Taste and adjust seasonings as necessary. Serve cold or at room temperature.