Fresh fava beans or baby limas transport us to childhood summers excitedly shelling beans in anticipation of simple salads like this one. You can make make this a day ahead. Leftovers transform into the most gorgeous bruschetta with creamy burrata or ricotta.

YIELD 4 Servings

INGREDIENTS

2 1/2 cups shelled broad beans (fava) or baby lima beans
1 tablespoon red wine vinegar
4 tablespoons olive oil
1 scant teaspoon Taste #5 Vegetarian paste (optional)
1/2 small red onion, shaved into the thinnest slices
2 teaspoons fresh mint, chopped
2 teaspoons flat leaf parsley, chopped
pinch of red pepper flakes
kosher salt and Taste #5 Umami Pepper or freshly ground black pepper
1/2 cup percorino romano cheese, shaved for garnish

METHOD

Bring a large pot of lightly salted water to boil.
Add the beans and blanch for 1 minute.
Transfer to a bowl of ice water. Drain.

Add vinegar to a medium bowl and gently whisk in olive along with Taste #5 Vegetarian paste until well mixed. Add the beans, onion, mint, parsley and pepper flakes. Leave at room temperature for at least 10-15 minutes.
Taste and season with salt and pepper.

Just before serving, garnish with the percino.

NOTE: This can be made one day ahead.

Recipe by Kitchen Ten17

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