Fava Strawberry Salad with Watercress is a delightful salad full of springtime flavors that are as sweet as the season.
- ¼ cup balsamic vinegar
- 2 tablespoon mild white vinegar (such as Champagne)
- ½ cup grape seed oil (or other mild flavored oil)
- 2 cup shelled fava beans (about 4 pounds in the pods)
- 2 cup fresh strawberries (washed, dried, stemmed and quartered lengthwise)
- 1 small bunch fresh watercress (tough stems removed; washed and dried)
- pecorino cheese (to taste)
In a small bowl, whisk together both vinegars and the olive oil until emulsified. Season to taste with salt and pepper. This recipe makes just under 1‑cup, more than needed for this salad. Refrigerate the extra for another use.
Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add fava beans, and cook 1 minute. Using a slotted spoon, transfer to ice-water bath to stop the cooking. Drain fava beans and then pinch off the skins (you should have about 2 cups). Discard skins.
Add the fava beans, strawberries and watercress to a large bowl. Drizzle in vinaigrette to taste; toss to mix. Taste and adjust seasoning with salt a pepper.
Transfer the salad to a serving plate or divided among individual plates. Using a vegetable peeler, shave a few shards of pecorino over the top; serve immediately.