OK, so I'm being a little dramatic, but seriously, fava beans are a lot of work. I will cook them more than once this year, and I will share them, but I will cook them only at opportune times, like when I invite friends over who have small children with little fingers who will work swiftly.
With this salad, I like the Pecorino to be in big chunks. I'm a big fan of shaving cheese with a peeler or with a sharp knife, but with this salad I use a different technique: I stick the point of a large, sharp knife directly into the block of Pecorino and twist. It breaks into nice, flaky shards. Parley is a nice addition to this salad, but not critical. And a finely chopped shallot or red onion is also a nice touch.
Fava Bean and Pecorino Salad
2 to 3 lbs. fresh fava beans, shelled
freshly ground black pepper
4 oz. Pecorino Romano
extra-virgin olive oil
1 to 2 lemons
finely chopped parsley
1. Bring a large pot of water to a boil. Add the fava beans and cook for one minute. Drain, then plunge the beans into an ice bath and let cool. Drain again. Peel the beans and place into a mixing bowl.
2. Season with salt and pepper to taste. Break the Pecorino into big chunks and sprinkle them into the bowl.