Fava beans have gained in popularity in the past few years and are now considered a delicacy by gourmands. Fava Bean and Pecorino Salad with Prosciutto will demonstrate why with every bite.

Fava Bean and Pecorino Salad with Prosciutto
Recipe type: Salad, Side Dish
Serves: 4
  • Kosher salt as needed
  • 1 1/2 pounds fava beans, shelled
  • 5 Tablespoons walnuts, chopped
  • 2 1/2 Tablespoons walnut oil
  • as needed freshly ground black pepper
  • 7 large radishes, thinly sliced
  • 2 teaspoons fresh sage, chopped
  • 1 Tablespoon fresh chives, chopped
  • 1/4 pound prosciutto, thinly sliced
  • 2 Tablespoons extra-virgin olive oil
  • 1 lemon, quartered
  • 4 pieces Pecorino Romano cheese, shaved
  1. Bring salted to boil and cook fava beans until easy to peel, about 5 minutes. Drain, rinse, slip off skins. Set aside.
  2. Combine walnuts and walnut oil in mini-food processor into coarse paste. Season with salt and pepper.
  3. Combine paste with fava beans, radishes, sage, chives and salt and pepper to taste. Divide prosciutto among 4 plates and top with fava bean salad. Drizzle with olive oil. Squeeze a little lemon juice on each serving and top with slices of cheese.


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