18 culturecheesemag.com C O O K I N G W I T H C H E E S E 202 3
Soups
& Salads
FAVA BEAN, PEA,
AND RADISH SALAD
WITH RICOTTA
Written and styled
by Molly Shuster
Photographed by Lauren Volo
Seek out fresh fava beans for this
salad—they're a seasonal treat
worth the time-consuming peeling
and blanching.
Serves 4
½ pound fresh peas, blanched
½ pound shelled fava beans,
blanched
1 bunch radishes, thinly sliced
½ cup toasted hazelnuts,
skins removed and roughly
chopped
¼ cup grated parmesan
¼ cup lemon juice
½ cup extra-virgin olive oil
Kosher salt and freshly ground
black pepper, to taste
2 to 3 tablespoons roughly
torn fresh mint leaves
1 cup ricotta
Toss the first 5 ingredients
with lemon juice and olive
oil, and season with salt and
pepper. Add mint leaves and
toss gently to combine.
Divide the salad and ricotta
among 4 plates and serve.
Fava Bean, Pea, and
Radish Salad with Ricotta
