Salad of Fresh Fava Beans with Pecorino Romano Cheese
Yield
4 servingsPrep
30 minCook
?Ready
30 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
fava beans
fresh, (to yield about 8 ounces shelled) |
* |
| 2 | each |
shallots
& |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
fresh ground |
*
|
| 1 | x |
lemon
juice |
*
|
| 10 | tablespoons |
olive oil, extra-virgin
|
|
| 1 | each |
lettuce
baby, washed and dried |
*
|
| 1 | bunch |
watercress
washed & dried |
*
|
| 6 | ounces |
romano cheese
cut in 1" cubes |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
fava beans
fresh, (to yield about 8 ounces shelled) |
* |
| 2 | each |
shallots
& |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
fresh ground |
*
|
| 1 | x |
lemon
juice |
*
|
| 1.5E+2 | ml |
olive oil, extra-virgin
|
|
| 1 | each |
lettuce
baby, washed and dried |
*
|
| 1 | bunch |
watercress
washed & dried |
*
|
| 173.4 | ml/g |
romano cheese
cut in 1" cubes |
|
Directions
- 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.
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.
