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Fava Bean and Strawberry Salad with Pecorino


1 cup strawberries cut in quarters

Wild arugula

Pecorino Cheese

Juice of 1/2 lemon

2 tablespoons balsamic vinegar

2 tablespoons extra virgin olive oil

Kosher or sea salt to taste

Coarse ground black pepper to taste


  1. Bring a pot of water to boil, season with salt, blanch the shelled favas for about 1 minute then transfer to a seasoned ice bath so as not to over cook.
  2. Remove the skin of the bean (fava beans must be shelled twice) and discard, place the favas in a mixing bowl, then set aside.
  3. Wash the strawberries, then remove the green tops, cut into quarters and add to the mixing bowl, Season with salt and fresh ground black pepper.
  4. Add desired amount of arugula, then dress with a splash of lemon juice, balsamic vinegar, and extra virgin olive oil, toss to incorporate all the ingredients then put on a platter or plate.
  5. Using a peeler, peel curls of pecorino on top and serve.

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