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Fava Bean Salad with Radishes and Pecorino

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Fava Bean Salad with Radishes and Pecorino

total prep


  • 4 cups shucked fava beans
  • 3 tbs lemon juice
  • 1/3 cup extra-virgin olive oil
  • coarse sea salt
  • freshly ground black pepper
  • 6 oz radishes, thinly sliced
  • 4 oz Pecorino Romano cheese, thinly shaved


  • Bring a large pot of salted water to a boil. Add fava beans and cook until just tender, 2 to 3 minutes. Drain and shock in ice water. Remove outer skins and place beans on paper towels to drain.
  • In a small bowl, combine the lemon juice and olive oil; whisk until blended. Season with salt and pepper. Pour the vinaigrette over the beans, radishes, and cheese. Lightly toss to combine.