Baby Broad Bean & Pecorino Salad

Preparation info
  • For


    • Difficulty


Appears in
Food of the Sun: A Fresh Look at Mediterranean Cooking

By Alastair Little and Richard Whittington

Published 1995

  • About

In Italy this salad is eaten in May, when the beans are barely formed in the pod. They are served raw, tossed only in extra-virgin olive oil and seasoned with salt and pepper. The Pecorino is cubed from a young cheese and mixed in. ‘Faites simple’, as somebody once remarked. You can get baby broad beans here now, though you need to talk to a greengrocer about this. Once they have formed a thick skin, they first need to be briefly parboiled and peeled. The result will not be as splendid, but