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Author Notes: If you don’t have access to super fresh local farm produce I would probably blanch and shuck the fava beans, blanch the peas or substitute snap peas and blanch the asparagus and cut it into small 2 “ lengths.
Fresh Raw Pea, Asparagus & Fava Bean Salad with Herbs & Pecorino
Serves 4 to 6
- 3pounds fresh fava beans (removed from pods)
- 1/2cup cup fresh shucked peas or 1 pound snap peas, blanched
- 5stalks fat fresh asparagus
- 2 1/2cups fresh herb mix using at least 3 of the following: mint, parsley, sorrel, pea shoots, tarragon, chives, lovage
- 6ounces pecorino cheese (my preference is for a medium-aged Tuscan pecorino)
- 1/2teaspoon fleur de sel or other fine finishing salt
- Black pepper
- 1/4cup cup finest estate-bottled extra-virgin olive oil
- 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
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