SALAD DAYS
FRESH RAW PEA, ASPARAGUS & FAVA BEAN SALAD WITH HERBS & PECORINO
INGREDIENTS
Serves 4 to 6- 3 pounds fresh fava beans (removed from pods)
- 1/2 cup cup fresh shucked peas or 1 pound snap peas, blanched
- 5 stalks fat fresh British asparagus
- 2 1/2 cups fresh herb mix using at least 3 of the following: mint, parsley, sorrel, pea shoots, tarragon, chives, lovage
- 6 ounces pecorino cheese (my preference is for a medium-aged Tuscan pecorino)
- 1/2 teaspoon Malden sea salt
- Black pepper
- 1/4 cup cup extra-virgin olive oil
METHOD
- Mix the favas and peas together in a bowl. Trim the asparagus of its tough woody ends and shave paper-thin using a mandolin. Add the herb leaves and roughly chunk up the Pecorino into misshapen pieces. Add to the bowl, sprinkle with the salt, black pepper, and olive oil and toss gently. Eat immediately
