Fava Beans and Strawberry Salad with Pecorino | CUESA

Ferry Plaza Farmers Market »

Sat 8am–2pm | Tue & Thu 10am–2pm | SF

Jack London Square Farmers Market »

Sun 10am–3pm | Oakland

Mission Community Market »

Thu 4pm–8pm | SF

Fava Beans and Strawberry Salad with Pecorino

Source:

Chris Cosentino, Incanto Restaurant and Bar.

Serves 4

INGREDIENTS

2 cups shelled fresh fava beans
2 cups strawberries cut in quarterss
Wild arugula
Pecorino Cheese
Juice of 1 lemon
¼ cup balsamic vinegar
4 tablespoons extra virgin olive oil
Kosher or sea salt to taste
Coarse ground black pepper to taste

PREPARATION

  1. Bring a pot of water to boil, season with salt, blanch the shelled favas for about 1 minute then transfer to a seasoned ice bath so as not to over cook.

  2. Remove the skin and discard, place the favas in a mixing bowl, then set aside.
  3. Wash the strawberries, then remove the green tops, cut into quarters and add to the mixing bowl, Season with salt and fresh ground black pepper.
  4. Add the arugula, then dress with a splash of lemon juice, balsamic vinegar, and extra virgin olive oil, toss to incorporate all the ingredients then put on a platter or plate.
  5. Using a peeler, peel curls of pecorino on top and serve.

 

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »