Photo: Laura Dart
Yield
Serves 4 to 6

"The pairing of favas and pecorino is a typical springtime dish in Rome--often you'll see them speared on toothpicks as a snack," says chef Joshua McFadden of Ava Gene's in Portland. "Here I'm tossing it all together with chewy farro and cubed salami to make a hearty but still springlike salad."

How to Make It

Step 1

Shell, blanch, and peel favas*.

Step 2

Put farro, favas, salami, pecorino, and scallions in a large bowl. Add 1/4 cup vinegar, the chile flakes, 1 tsp. salt, and lots of twists of black pepper, and toss. Let salad sit for about 5 minutes so vinegar soaks into farro.

Step 3

Add parsley and mint and toss. Taste and adjust the seasoning. Drizzle on a glug of olive oil, toss, and taste again--adjust as needed. Serve at room temperature.

Step 4

*Find pecorino fresco at well-stocked grocery stores. To prepare favas, split pods and pop out beans. Bring a pot of water to a boil, salt it generously, and drop in fava beans. Cook about 30 seconds, then immediately drain. Rinse well with very cold water. Cut a small slit in whitish membrane of each bean with the tip of a paring knife or your thumbnail, then gently squeeze out the two halves of the bright green fava.

Chef's Notes

*Find pecorino fresco at well-stocked grocery stores. To prepare favas, split pods and pop out beans. Bring a pot of water to a boil, salt it generously, and drop in fava beans. Cook about 30 seconds, then immediately drain. Rinse well with very cold water. Cut a small slit in whitish membrane of each bean with the tip of a paring knife or your thumbnail, then gently squeeze out the two halves of the bright green fava.

Recipe Adapted from Six Seasons: A New Way with Vegetables, by Joshua McFadden with Martha Holmberg (Artisan Books). Copyright 2017. Ava Gene's, Portland

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