This simple fava bean salad lets your spring crop of fava beans shine. The standard recipe calls for pecorino cheese, which is made from sheep’s milk. I was gifted a hunk of caprone, which is the goat’s milk variation, and I used it instead, along with fresh mint.
Simple, perfect. You can peel the fava beans, and you probably should if they are big. But mine were fresh and small, so I just saved myself that chore and loved the result. My fava bean salad was delicious and refreshing.
Fava Bean Salad With Mint And Caprone
Ingredients
- 1 cup shelled fava beans peeling optional
- ¼ cup chopped fresh mint
- Shaved pecorino or caprone cheese
- Olive oil
- Lemon juice
- Salt and pepper
Instructions
- In a small saucepan, heat two cups water to a boil. In a medium bowl, add ice and cold water. Place beans in water and boil for 2-3 minutes, until just tender. Drain and immediately pour into the ice bath. After five minutes, remove with a strainer or slotted spoon and let drain.
- In a medium bowl, toss the beans with mint, shaved pecorino or caprone, a drizzle of olive oil, and a splash of lemon juice.
- Season with salt and pepper.
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