Fava Bean and Celery Salad with Ricotta Salata

• 1½ lb (750 g) fava beans, shelled
• 4 outer celery ribs, thinly sliced on the diagonal

Bring a saucepan filled with water to a boil. Drop the shelled fava beans into the boiling water and cook for 3 minutes. Drain and let the favas cool slightly, then slit the skin with a paring knife and pop out the inner bean. Discard the skins and place the favas in a bowl.

Add the celery, oil, and lemon zest and juice to the favas, season with salt and pepper, and toss to mix well. Di