21 minutes
A refreshing and light dish showcasing tender fava beans tossed with a citrusy lemon vinaigrette and topped with delicate shavings of ricotta salata.
Young Fava Beans In The Pod, Shelled
0 lb
Lemon Vinaigrette, Scant
cups
Maldon Salt, Flaky
to taste
Ricotta Salata Cheese, Chunk
0 oz
Black Pepper, Coarsely Ground
to taste
Salted Water, For Blanching
as needed
Ice, For Ice Bath
as needed
1. Shell Fava Beans
Begin by shelling the fava beans, gently removing them from their pods. If the beans are young and tender, you can skip the blanching process and move straight to the next step.
2. Blanch Fava Beans
To blanch the fava beans, bring a medium pot of salted water to a boil. Once boiling, add the beans and let them cook for just 30 seconds. Promptly transfer them to an ice bath to cool. This helps to stop the cooking process and makes the skins easy to remove. Once cooled, peel the beans by gently squeezing them until they pop out of their skins.
3. Dress the Beans
In a medium bowl, toss the prepared fava beans with the lemon vinaigrette, ensuring each bean is lightly coated. Add a sprinkle of Maldon salt to enhance their fresh flavor.
4. Add Ricotta Salata and Pepper
Lastly, grate the ricotta salata over the dressed beans, letting it fall in soft, crumbly heaps. Finish with a dusting of coarsely ground black pepper. Serve immediately, and enjoy the vibrant, fresh taste of this delightful dish.
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