Salad Of Fresh Fava Beans With Pecorino Roman

Course : Beans
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


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

Preparation / Directions:

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)

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Beans Recipes