Pecorino and Pear Salad Recipe

Name: Pecorino and Pear Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds fresh fava beans, shelled; 1 fennel bulb; 6 1/2 ounces aged Italian pecorino; 4 tablespoons pear vinegar or balsamic vinegar; 6 tablespoons extra virgin olive oil; 3 firm but ripe Bartlett or Anjou pears; Juice of 1/2 lemon; 3 tablespoons toasted pine nuts; Coarse sea salt; 4 small sprigs tarragon

Servings: persons

1
Place fava beans in a saucepan, cover with water and simmer 3 minutes.
2
Drain, allow to cool and peel outer skins.
3
Trim fennel bulb, quarter and remove core.
4
Slice paper-thin on a mandoline.
5
Place in a bowl with fava beans.
6
Finely grate 1/2 ounce cheese.
7
Cut the rest in paper-thin slices and set aside.
8
Combine vinegar and oil in a small bowl, stir in grated cheese and pour over fennel and favas.
9
Toss.
10
Set aside.
11
Cut pears in half vertically.
12
Remove cores.
13
Slice paper-thin, vertically.
14
Place in another bowl and toss with lemon juice.
15
To assemble, divide fennel and fava beans among four salad plates.
16
On top, make three alternating layers of pecorino and pear slices, ending with pears.
17
Scatter pine nuts, sprinkle with sea salt and garnish each plate with a sprig of tarragon.
18
Serve.

565

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 pounds fresh fava beans, shelled, 1 fennel bulb, 6 1/2 ounces aged Italian pecorino, 4 tablespoons pear vinegar or balsamic vinegar, and more.

Yes, Pecorino and Pear Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pecorino and Pear Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions