Fava Bean Salad

From What’s In Season? Favas!

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Fava Bean Salad

  • Author: Recipe by Barbara Kosar | Illustration by Charmaine Koehler-Lodge
  • Yield: 4-6 servings 1x


When picked young, shelled fava beans are tender and can be enjoyed simply sautéed in a little olive oil or tossed into a pasta salad. Larger beans take a little more work: Remove and discard the outer shell and drop the beans into a saucepan of boiling water. Blanch for a couple of minutes, drain, and immerse the beans in ice water to help preserve the bright green color. Drain again and slip the skin off each bean. This is where the labor of love comes in, but if you pinch open the skin on the end opposite where the bean connected to the pod and then squeeze the bean, the skin should slip right off.


Units Scale
  • 2 pounds fava beans, shelled and skinned
  • 1 teaspoon minced garlic or 12 tablespoons minced green garlic
  • 2 tablespoons chopped fresh herbs (mint, tarragon, parsley, or cilantro)
  • 2 tablespoons white wine vinegar
  • 6 tablespoons olive oil
  • Salt and fresh ground pepper to taste
  • 4 to 6 asparagus spears, cut into 1-inch pieces, blanched (optional)
  • 1 cup shaved pecorino cheese


Shell fava beans and remove skins. Combine garlic, herbs, vinegar, oil, salt, and pepper in a salad bowl. Add favas and asparagus and toss gently. Top with cheese and serve.

  • Category: Salad

Keywords: fava bean salad, broad bean salad