Photo: Randy Mayor; Styling: Cindy Barr
Hands-on Time
30 Mins
Total Time
30 Mins
Serves 6

Lata uses Singing Brook cheese, an artisanal aged sheep's-milk cheese produced by Blackberry Farm in Tennessee. Order it at, or use pecorino Romano. To best gauge the doneness of the beans, Lata removes the tough outer skins with a paring knife first, before blanching. This can be tricky for cooks new to favas, so instead we remove the skins after blanching, which makes the job a little easier. If fava beans aren't available, Lata recommends substituting English peas. Or use edamame, as we did.

How to Make It

Step 1

Remove shells from beans. Place beans in a large pot of boiling water; cook 20 seconds. Drain; rinse with cold water. Drain well. Remove and discard tough outer skins from beans.

Step 2

Combine juice, oil, pepper, and salt in a large bowl, stirring with a whisk. Add beans, fennel, and arugula; toss to coat. Place about 3/4 cup fennel mixture on each of 6 plates. Sprinkle evenly with radish, walnuts, and cheese.

FIG and The Ordinary, Charleston, SC

You May Like

Ratings & Reviews