The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newlsetter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Pecorino Fava Salad


6 ounces Pecorino Toscano cheese, broken into small pieces

1 pound fava beans, removed from their pods

⅓ cup extra virgin olive oil

Sea salt and freshly ground black pepper

1 loaf bread


  1. In a bowl, combine Pecornio Toscano and shelled fava beans. Drizzle extra virgin olive oil over top and season to taste with salt and pepper. Gently toss ingredients together, then divide among plates and serve with bread.
Print Recipe