I'm pretty sure this will be the shortest thing that I have ever written.
So, you got your fava beans — your raw fava beans. Since they are not terribly young favas (which I like to keep intact) you extract the beans from their outer layer of skin.
Toss them together with a good extra virgin olive oil, a good bit of chopped hard Italian cheese, salt and freshly ground pepper. On the cheese, I use genuino Romano (produced only in Rome, and not in great quantity) for this salad, but it is difficult to find, and so any good Romano-style cheese that you enjoy should do.
And I am finished scribbling now.
Oh, wait. An extremely hard-to-please associate of mine went positively pazzo over this absurdly simple salad. Just sayin.