YIELD 4 Servings
2 1/2 cups shelled broad beans (fava) or baby lima beans
1 tablespoon red wine vinegar
4 tablespoons olive oil
1 scant teaspoon Taste #5 Vegetarian paste (optional)
1/2 small red onion, shaved into the thinnest slices
2 teaspoons fresh mint, chopped
2 teaspoons flat leaf parsley, chopped
pinch of red pepper flakes
kosher salt and Taste #5 Umami Pepper or freshly ground black pepper
1/2 cup percorino romano cheese, shaved for garnish
Bring a large pot of lightly salted water to boil.
Add the beans and blanch for 1 minute.
Transfer to a bowl of ice water. Drain.
Add vinegar to a medium bowl and gently whisk in olive along with Taste #5 Vegetarian paste until well mixed. Add the beans, onion, mint, parsley and pepper flakes. Leave at room temperature for at least 10-15 minutes.
Taste and season with salt and pepper.
Just before serving, garnish with the percino.
NOTE: This can be made one day ahead.