Fava Beans, Strawberries, and Grana Padano PDO

Below is a recipe from award-winning chef Chris Cosentino, chef-owner of Cockscomb in San Francisco, CA.

Ingredients

• 2 cups (14 oz/440 g) shelled young, tender fava beans (about 2 lb/1 kg in the pod)

• 2 cups (8 oz/250 g) strawberries, stemmed and quartered lengthwise

• Vanilla salt, preferably Halen Môn and freshly ground black pepper

• 1 bunch arugula (about 4 oz/125 g), preferably wild, tough stems removed

• 1-2 tbsp Balsamic Vinaigrette

• Wedge of Grana Padano cheese for shaving

1. Bring a large saucepan three-fourths full of salted water to a boil over high heat. Have ready a large bowl filled with salted ice water. Add the fava beans to the boiling water, blanch for 1 minute, drain, and immediately immerse in the ice water to cool completely. Drain the fava beans and then pinch off the outer skin from each larger bean by pinching the bean at one end. The skins on the smaller beans are neither tough nor bitter and can remain intact. Place the beans in a bowl. Discard the outer skins.

2. Add the strawberries to the fava beans and season to taste with vanilla salt and pepper. Add the arugula, drizzle with the vinaigrette to taste, and toss to mix evenly. Taste and adjust the seasoning with salt and pepper.

3. Transfer the salad to a platter or diving among individual plates. Using a vegetable peeler, shave a few Grana Padano curls over the top. Serve right away.

Balsamic Vinaigrette

• 1/3 cup (3 fl oz/80 ml) balsamic vinegar, preferably O brand

• 1/3 cup (3 fl oz/80 ml) each pure olive oil and extra-virgin olive oil

• Kosher salt and freshly ground black pepper

In a small bowl, whisk together the vinegar and pure olive oil until emulsified and then whisk in the extra-virgin oil. Season to taste with salt and pepper. Use right away, or cover and refrigerate for up to 2 days. Makes about 1 cup.