by Chris Cosentino

As spring hits in full force we see amazing fava beans and sweet strawberries come at the same time in California. Here is a perfect combination of the season, featuring sweet, tart, salty, and rich ingredients all together in one simple salad.

Serves 4 

3 cups shelled young, tender fava beans

2 cups strawberries, stemmed and quartered lengthwise

Vanilla flake salt (sub regular flake salt)

Freshly Ground Black Pepper 

1 bunch arugula, preferably wild, tough stems removed 

1–2 tbsp Balsamic Vinaigrette (I prefer Villa Manodori)

Wedge of young Pecorino Toscano for shaving

Directions
Fill a large saucepan 3/4 full with water, add salt, and bring to a boil over high heat. While it heats, fill a large bowl halfway with salted ice water and set nearby. Add the fava beans to the boiling water, blanch for 1 minute, drain, and immediately immerse in the salted ice water to cool completely. Drain the fava beans and then pinch off the outer skin from the larger bean’s by pinching the bean at one end.

If the fava beans are yellow, discard them as they will be starchy.  The skins on the smaller beans are neither tough nor bitter and can remain intact. Place the beans in a bowl. Discard the outer skins. 

Add the strawberries to the fava beans and season to taste with vanilla salt and pepper. Add the arugula, drizzle with the vinaigrette to taste, and toss to mix evenly. Taste and adjust the seasoning with salt and pepper. 

Transfer the salad to a platter or divide among individual plates. Using a vegetable peeler, shave a few pecorino curls over the top. Serve right away.