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Fava Beans with a Meyer Lemon Vinaigrette and Shaved Pecorino Cheese

The zing of fresh lemon, the tang of Pecorino and the spring taste of fresh fava combine deliciously in this classic California dish. Pair with a California Chardonnay or Zinfandel.

  • 2 pounds (900g) fava beans
  • 2 teaspoons (10ml) salt
  • 6 cups (1.5L) water
  • 2 tablespoons (30ml) freshly squeezed Meyer lemon juice
  • 1 teaspoon (5ml) honey
  • 1/2 teaspoon (1.25ml) salt
  • 1/2 cup (45g) shaved pecorino cheese
  • fresh ground black pepper

Serves 4

  • Shell the beans from the fava pods.
  • Add the water to a large saucepan, bring to a boil and add 2 teaspoons salt.
  • Add the shelled beans to the boiling water and let cook for 3 minutes.
  • Strain the cooked beans.
  • Let the beans cool until they can be handled then peel the outer skin from each bean.
  • For the vinaigrette, in a small bowl, combine the lemon juice, salt and honey.
  • Slowly drizzle the oil into the lemon juice mixture while whisking together until well incorporated.
  • Add the beans to the vinaigrette and mix gently.
  • Divide the beans evenly on 4 small plates.
  • Top with Pecorino and desired amount of ground pepper
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