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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.

fava beans


  • 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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