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Watsonville, CA 95077


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Glen Hasagawa


Strawberry and Fava Bean Salad with Pecorino

Strawberry and Fava Bean Salad with Pecorino

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Category: Salads

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The sharpness of the Pecorino cheese in this salad, combined with the peppery arugula, complements the velvety texture of the Fava beans in this salad.  


Kosher or sea salt
2 cups shelled fresh fava beans (about 2 pounds in pods)
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons lemon juice
2 cups fresh California strawberries, stemmed and quartered
Coarsely ground black pepper
3 cups rucola (wild arugula)
Pecorino cheese


In a large pot over high heat, bring 2 quarts of water to a boil. Add a pinch of salt and the fava beans. Boil 1 minute; drain and cool fava beans in ice water. Drain fava beans; pinch one end and slip off tough skins of larger beans (skin on small beans is not usually tough). Discard skins.

Whisk together olive oil, vinegar and lemon juice. In a large bowl, season shelled fava beans and strawberries with salt and pepper. Add rucola and enough dressing to coat salad lightly. Mix gently and spoon onto a platter or 6 salad plates. With a vegetable peeler, shave cheese generously over salad. Grind more pepper on top.

Nutrition Information Per Serving: 232 calories; 8 g fat; mg cholesterol; 172 mg sodium; 32 g carbohydrate; 1 g fiber; 15 g protein

Makes 6 servings



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Nutrition per Serving

Calories 232
Fat 8g
Cholesterol 0mg
Sodium 172mg
Carbohydrates 32g
Fiber 1g
Protein 15g