5 C shelled young fava beans or lima beans
3 Tbs chopped mint
1/4 C grated pecorino romano
one minced shallot
zest of one large lemon
extra virgin olive oil
salt and pepper
Quickly blanch the young fava beans. After removing from the water, shock them in an ice bath and peel away the skin. Toss the peeled beans with chopped mint, pecorino romano, shallot, lemon zest, and enough extra virgin olive oil to moisten the salad. Salt and pepper to taste. Serve at room temperature.
Julie publishes Edible Ohio Valley with her family. After 15 years in the world of commercial photography, her lens is now focused on recording the sustainability movement in the Midwest. A graduate of UC’s College of Design, Architecture, Art, and Planning, she’s a partner and co-founder of The Fairview Agency, a multidisciplinary creative firm.