Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        fresh fava beans -- (to yield, about 8
                        -- oz. shelled)
   2                    shallots -- peeled and finely
                        salt and fresh ground pepper
   1                    lemon -- juice of
  10      tablespoons   olive oil -- (extra virgin)
   1      head          baby lettuce -- (such as, Boston
                        -- bibb), washed
                        dried
   1      bunch         watercress -- washed and dried
   6      ounces        pecorino Romano cheese -- cut in 1" cubes

Preparation:

1. Bring water to boil in a saucepan. Add the Shelled fava beans and simmer for 1 to 2 minutes. Drain and, when cool enough to handle, pinch off and discard the outer skin from each bean. 2. Place the shallots in a small bowl, add salt and pepper and stir in the lemon juice to dissolve the salt. Slowly whisk in the olive oil. 3. Line a platter or 4 salad plates with lettuce. Arrange watercress and fava beans atop the lettuce. Drizzle on vinaigrette and the cubes of pecorino over all. From Marta Pulini, chef of Le Madri (New York City)