When fresh, these vegetables need little more than salt, pepper, olive oil and lemon juice — no cooking is necessary (with the exception, of course, of the fava beans). Parmigiano Reggiano would be a fine substitute for the Pecorino, but there’s something about Pecorino — its saltiness — that works so well here. You can cut it the same way as in the fava bean and pecorino salad: Stick the tip of a big chef’s knife right into the block and twist until nice chards break from the block, or you can shave it with a peeler. 5 from 3 reviews
