📝 About This Recipe
This vibrant salad is a soulful celebration of the Italian 'Vignarola' tradition, capturing the fleeting essence of spring in a single bowl. Earthy, buttery fava beans are paired with the sharp, salty punch of aged Pecorino Romano and the bright citrus notes of a lemon-shallot vinaigrette. It is a dish that honors simplicity and seasonality, offering a sophisticated balance of textures and flavors that define the rustic elegance of Roman countryside cooking.
🥗 Ingredients
The Legumes
- 3 pounds Fresh fava beans (in the pod; yields about 2 cups shelled)
- 1 tablespoon Sea salt (for the blanching water)
The Vinaigrette
- 1/4 cup Extra virgin olive oil (high-quality cold-pressed)
- 2 tablespoons Fresh lemon juice (about half a large lemon)
- 1 teaspoon Lemon zest (finely grated)
- 1 small Shallot (minced very finely)
- 1/2 teaspoon Dijon mustard (for emulsification)
- 1/4 teaspoon Honey (to balance acidity)
Salad Components and Garnish
- 3 ounces Pecorino Romano cheese (shaved into thin curls with a vegetable peeler)
- 1/4 cup Fresh mint leaves (torn by hand)
- 2 tablespoons Fresh chives (finely snipped)
- 1 pinch Flaky sea salt (such as Maldon)
- 1/2 teaspoon Black pepper (freshly cracked)
- 3 pieces Radishes (sliced paper-thin for crunch)
👨🍳 Instructions
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1
Begin by removing the fava beans from their pods. Slice the tip of the pod and unzip the seam to reveal the large green beans inside.
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2
Bring a medium pot of water to a rolling boil and add the tablespoon of sea salt.
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3
Prepare an ice bath by filling a large bowl with cold water and several handfuls of ice cubes.
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4
Blanch the shelled fava beans in the boiling water for exactly 2 to 3 minutes, depending on their size, until they are just tender.
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5
Immediately drain the beans and plunge them into the ice bath to stop the cooking process and preserve their vibrant green color.
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6
Once cooled, use your thumbnail to pierce the dull outer skin of each bean and gently squeeze to pop out the bright green, tender inner bean. Discard the skins.
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7
In a small glass jar or bowl, whisk together the minced shallot, lemon juice, lemon zest, Dijon mustard, and honey.
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8
Slowly stream in the extra virgin olive oil while whisking constantly until the dressing is beautifully emulsified.
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9
Place the double-shelled fava beans and the thinly sliced radishes into a large chilled mixing bowl.
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10
Drizzle about three-quarters of the dressing over the beans and toss gently to coat, ensuring every bean is glistening.
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11
Add the torn mint leaves and snipped chives, tossing once more to distribute the herbs evenly.
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12
Transfer the salad to a shallow serving platter or individual plates.
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13
Top the salad generously with the shaved Pecorino Romano curls, allowing them to sit prominently on top.
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14
Finish with a final drizzle of the remaining dressing, a sprinkle of flaky sea salt, and a generous grind of black pepper.
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15
Serve immediately while the beans are at room temperature for the best flavor profile.
💡 Chef's Tips
Always look for fava pods that are firm and bright green without heavy browning; smaller pods often contain sweeter, more tender beans. Do not skip the double-shelling process; the outer skins are waxy and bitter, while the inner bean is culinary gold. If you cannot find Pecorino Romano, a high-quality aged Manchego or a sharp Parmesan Reggiano can work as a substitute. To save time, you can shell the beans from the pods a day in advance, but don't blanch them until you are ready to serve. Adjust the lemon-to-oil ratio to your liking; fava beans are creamy and can handle a high level of acidity.
🍽️ Serving Suggestions
Pair this salad with a crisp, chilled glass of Italian Vermentino or a dry Rosé. Serve alongside grilled sourdough bread rubbed with a raw garlic clove and drizzled with olive oil. This makes a perfect accompaniment to roasted spring lamb or a simple grilled sea bass. For a more substantial meal, serve the salad over a bed of fresh baby arugula or watercress. Add a handful of toasted pine nuts or crushed Marcona almonds for an extra layer of crunch.