45 minutes
A fresh and vibrant salad that brings together the best flavors of spring with farro, fava beans, pecorino, and salami.
Fava Beans, in their pods
0 lb
Farro, cooked and cooled
cups
Salami, diced into 0.25-inch pieces
0 lb
Pecorino Fresco, diced into 0.25-inch pieces
0 oz
Scallions, thinly sliced on an angle, soaked in ice water for 20 minutes, and drained well
0 bunches
cups
teaspoons
teaspoons
Black Pepper, freshly ground
to taste
Flat Leaf Parsley, loosely packed
cups
Mint, loosely packed
cups
to taste
1. Shell and Blanch Fava Beans
Begin by shelling the fava beans from their pods. Bring a pot of water to a boil and blanch the shelled beans for about one minute. This makes it easier to peel off the outer skin. Once peeled, the favas should have a bright green color, indicating they're ready.
2. Combine Main Ingredients
In a large bowl, combine the cooked and cooled farro, blanched fava beans, diced salami, pecorino fresco, and drained scallions. The combination of these ingredients brings together a delightful mix of textures and flavors.
3. Season the Salad
Add ¼ cup of red wine vinegar, ¼ teaspoon of dried chile flakes, and 1 teaspoon of kosher salt. Give everything a good toss to ensure the farro absorbs the vinegar, enhancing the overall flavor. Let the mixture sit for about five minutes, allowing the flavors to meld together. You'll notice the farro looks moist and slightly colored from the vinegar.
4. Add Herbs and Adjust Seasoning
After allowing the salad to rest, add the flat-leaf parsley and mint leaves. Toss everything together again, tasting and adjusting the seasoning with more salt and freshly ground black pepper if needed.
5. Final Touch
Finally, drizzle with extra-virgin olive oil, giving the salad a final toss. Serve the salad at room temperature, enjoying the fresh, vibrant flavors that celebrate springtime.
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