Jonathan Waxman

Since lima and fava beans have a shorter growing season than most local tomatoes, we've given frozen edamame, available year-round, as an alternative to make this recipe more versatile.

Brussels sprouts, sliced very thin, result in an unbelievably delicate slaw. If you have a really sharp knife and good skills, you could slice the Brussels sprouts by hand, but it's much easier to use an adjustable-blade slicer. Since walnuts are fresh and in season, Waxman uses just-shelled ones in this salad. Pecorino Romano varies in saltiness; you may want to add a little more than we call for here.