A Salad of Beans, Peas, and Pecorino
Among the charcoal and garlic of midsummer’s more robust cooking, a quiet salad of palest green can come as a breath of calm. Last June, as thousands joined hands around Stonehenge in celebration of the summer solstice, I put together a salad of cool notes: mint, fava beans, and young peas—a bowl of appropriate gentility and quiet harmony.
Recipe information
Yield
enough for 4
Ingredients
For the Dressing
Preparation
Step 1
Bring a pan of water to a boil, then salt it lightly. Cook the beans in this, drain them, then rinse in cold water. Put more water on and cook the peas. Drain them and mix with the beans. Both peas and beans will need barely more than a couple of minutes if they are small and sweet.
Step 2
Make the dressing by dissolving a good pinch of salt in the juice of the lemon, then using a fork to beat in the olive oil, balsamic vinegar, and a grinding of black pepper (alternatively put all the ingredients in a screw-top jar and shake).
Step 3
Toast the slices of bread on both sides and tear them into short pieces. Drizzle a little olive oil onto each one, then shake over a light dusting of sea salt.
Step 4
Toss the salad leaves and mint in the dressing, then add the peas, beans, and pecorino shavings. Tuck in the toasted ciabatta and serve.
