Hearth's Fava-Bean Salad

• Salt
• 4 pounds fava beans
• 2 spring onions or 2 scallions, finely chopped
• Freshly ground black pepper
• Extra-virgin olive oil (Canora uses Laudemio)
• 2 cups 1/4-inch-diced Pecorino
• Toscano (a sheep's milk cheese that's firm enough to dice but not so firm that it crumbles)
• 3 teaspoons crushed imported oregano
• Small pinch crushed chili pepper
• 13 cup finely chopped parsley
• 1 tablespoon white wine
• 1 tablespoon white-wine vinegar

1. To prepare the fava beans, bring a pot of salted water to a boil.
2. Shell the beans and parboil for 30 to 40 seconds.
3. Plunge the favas into ice water to stop the cooking.
4. Pop each bean out of its outer skin by pinching with thumb and forefinger; you may have to slit the outer skin with a knife if the beans are mature.
5. (You should have about 4 cups.)
6. In a bowl, combine the favas with the onions.
7. Season lightly with salt and generously with pepper.
8. Douse with olive oil.
9. If serving this later, add the remaining ingredients just before serving.
10. If serving immediately, fold in the cheese, oregano, pepper, parsley, white wine and vinegar.
11. Adjust seasoning to taste.
12. Serve with crusty bread.
13. Be sure to spoon on extra oil for soaking up with the bread.

salt, fava beans, spring onions, freshly ground black pepper, extravirgin olive oil, pecorino, milk cheese, oregano, chili pepper, parsley, white wine, whitewine vinegar

Taken from cooking.nytimes.com/recipes/6170 (may not work)