A refreshing salad featuring fava beans, lemon vinaigrette, and shaved ricotta salata.
35 minutes
A refreshing salad featuring fava beans, lemon vinaigrette, and shaved ricotta salata.
Young Fava Beans In The Pod, shelled
0 lb
Lemon Vinaigrette, scant
cups
Maldon Flaky Sea Salt
to taste
Ricotta Salata Cheese, chunk for grating
0 oz
to taste
cups
Lemon Marmellata
teaspoons
1. Blanch Fava Beans
If your fava beans need blanching, bring a medium pot of salted water to a boil. Drop the beans in for just 30 seconds until they turn a bright green, then quickly transfer them to an ice bath to stop the cooking process. Once cooled, drain the beans and pinch open their skins to squeeze out the tender inner beans.
2. Prepare Lemon Vinaigrette
In a medium bowl, whisk together ¼ cup of fresh lemon juice, 1 teaspoon of lemon marmellata, and ½ cup of extra virgin olive oil to make the lemon vinaigrette.
3. Toss Fava Beans with Vinaigrette
In a medium bowl, toss the peeled fava beans with scant ¼ cup of the lemon vinaigrette.
4. Season and Serve
Season the salad with a sprinkle of Maldon flaky sea salt. Grate about 3 ounces of ricotta salata over the salad. Finish with a few cracks of coarsely ground black pepper.
Opt for the freshest fava beans and use high-quality extra virgin olive oil and authentic Ricotta Salata for the best flavor.
Adjust salt, pepper, and lemon in the dressing to complement the sweetness of the beans and saltiness of the cheese.
Serve at room temperature to ensure peak flavors. If refrigerated, take it out 30 minutes before serving.
Blanch in salted water for 30 seconds to 1 minute and shock in ice water to maintain color and texture.
Plate thoughtfully on a platter and garnish with extra cheese, fresh herbs, and edible flowers or microgreens.
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