Chef Chris Cosentino showed kids how to prepare an easy meal that's also healthy and delicious at the 2015 White House Easter Egg Roll. Check out the recipe below and try it out at home!
Fava Bean and Strawberry Salad with Pecorino
Recipe Courtesy of Chris Cosentino
Yields 6 servings
- 2 cups shelled fresh fava beans (about 2 pounds of favas in their pods)
- 2 cups strawberries, trimmed and quartered
- 1 bunch wild rucola or arugula
- Pecorino cheese
- Juice of 1 lemon
- ¼ cup balsamic vinegar
- 4 tablespoons extra virgin olive oil
- Kosher or sea salt, to taste
- Coarse ground black pepper, to taste
Bring a pot of water to boil, season with salt, blanch the shelled favas for about 1 minute then transfer to an ice bath seasoned with one tsp salt so as not to over cook.
Remove the skins of the larger favas and discard, the smaller ones don’t need to be removed as they are not tough or bitter. Place the favas in a mixing bowl, then set aside.
Add the strawberries to the fava beans. Season with salt and fresh ground black pepper. Add the rucola or arugula.
Dress with a splash of lemon juice, balsamic vinegar, and olive oil, toss to incorporate all the ingredients. Put on a platter or on individual plates.
Using a vegetable peeler, peel curls of pecorino on top and serve.