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.

Recipe by Cooking Light April 2014


Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary

30 mins
30 mins
Serves 6


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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

Nutrition Facts

98 calories; fat 6.8g; saturated fat 2.3g; mono fat 1.3g; poly fat 2.5g; protein 4g; carbohydrates 6g; fiber 2g; cholesterol 8mg; iron 1mg; sodium 220mg; calcium 103mg.