Recipe for Salad Of Fresh Fava Beans With Pecorino Romano Cheese


2 lb fresh fava beans (to yield about 8; oz. shelled)
2 shallots, peeled & finely chopped
1 salt and fresh ground pepper
1 juice of 1 lemon
10 tablespoon olive oil (extra virgin)
1 head baby lettuce (such as boston; bibb), washed & dried
1 bunch watercress, washed & dried
6 oz pecorino romano cheese, cut in 1 c; ubes


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.

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