Salad of Fresh Fava Beans with Pecorino Romano Cheese
Ingredients
- 2 lb fresh fava beans (to yield about 8 oz shelled)
- 2 shallots, peeled and finely chopped
- salt and fresh ground pepper
- juice of 1 lemon
- 10 tbsp olive oil (extra virgin)
- 1 head baby lettuce (such as - Boston lettuce|Boston or Bibb lettuce|bibb), washed and dried
- 1 bunch watercress washed and dried
- 6 oz Romano|Pecorino Romano cheese, cut in 1" cubes 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.
- 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.
- 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.
This article uses material from the "Salad of Fresh Fava Beans with Pecorino Romano Cheese" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
