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Fava Bean And Pecorino Salad
Ingredients
- 4 lb whole fava beans shelled
- 2 x shallots peeled, chopped Juice of 1 lemon Coarse salt to taste Freshly-grnd black pepper to taste
- 1/2 c. extra-virgin extra virgin olive oil
- 4 ounce baby lettuce washed, spun dry
- 2 ounce stemmed watercress washed, spun dry
- 3/4 lb Pecorino Toscano cheese cut 1/2" pcs
Directions
- Bring a large pot of salted water to a boil. Prepare an ice bath. Add in favas to boiling water, and blanch 1 minute. Using a slotted spoon, transfer to ice bath to stop cooking. Drain. Peel and throw away tough skins; set aside.
- In a small bowl, combine shallots, lemon juice, salt, and pepper. Slowly whisk in extra virgin olive oil till emulsified.
- Arrange lettuce and watercress on a platter. Top with fava beans. Drizzle with vinaigrette, and sprinkle with cheese.
- This recipe yields 8 servings.
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