Hearth's fava bean salad from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 202) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Le Cirque's spaghetti primavera; 'Ino's tuna with black olive pesto panini; Shad and roe Grenobloise

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Tiganna on July 09, 2017

    Overall, this was definitely edible and, once broad beans peeled, quick, but not the most exciting dish ever. Probably won't repeat as the pecorino somewhat outcompeted the broad beans. In my opinion, the pecorino quantity is too large relative to the broad beans, would reduce by about a quarter.

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