A Salad of Beans, Peas, and Pecorino

Name: A Salad of Beans, Peas, and Pecorino
Yield: enough for 4
Ingredients: shelled fava beans – 1 2/3 cups (250g); shelled peas – 3 cups (400g); ciabatta – 4 small slices; a little olive oil; salad leaves – 4 generous handfuls; mint leaves – a good handful; pecorino sardo cheese – 3 ounces (80g), in thin shavings; a lemon; olive oil (fruity and peppery) – 4 tablespoons; balsamic vinegar – a teaspoon

December 14, 2011

Among the charcoal and garlic of midsummer’s more robust cooking, a quiet salad of palest green can come as a breath of calm. Last June, as thousands joined hands around Stonehenge in celebration of the summer solstice, I put together a salad of cool notes: mint, fava beans, and young peas—a bowl of appropriate gentility and quiet harmony.

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