The fava beans add a punch of protein to this salad. If you don't have the time to shuck the beans, you can always use frozen, already skinned fava beans or you can even try frozen edamame. The thinly sliced Pamiganio is a delicious addition, but if you can't find or aren't a fan of Parmiganio, you can substitute Romano or Manchego. Also, try adding in some fresh mint leaves along with the basil. It will add an extra special flavor.
- Cook Time
- Prep Time
- 4 ServingsServings
- 4 cups shucked fresh fava beans
- 1 clove garlic, finely minced
- 1/3 cup pine nuts
- 4 tablespoons thinly shaved Parmiganio (you can substitute Romano or Manchego)
- 2 tablespoons finely chopped basil (or mix of basil and mint)
- 1/2 teaspoon freshly grated ginger
- 4 tablespoons extra-virgin olive oi
- Salt and freshly ground black pepper
- Juice of one lemon
1. Fill a bowl with ice and water, and bring a large pot of salted water to a boil. Add the fava beans and cook until just tender (about 10 minutes, but it depends on the size). Drain and cool in ice water.
2.Drain again and peel off the skins with your fingers. Place the beans in a medium serving bowl. In a small bowl, combine the lemon juice, garlic and olive oil, ginger, the finely chopped herbs, salt, pepper, and the pine nuts.
3. Pour over the beans and toss. Add the cheese shavings, sprinkle with more pepper, and decorate with a few whole basil leaves.