Fava Bean and Pecorino Salad

Serves 8

4 pounds whole fava beans, shelled
2 shallots, peeled and minced
Juice of 1 lemon
Coarse salt and freshly ground pepper
1/2 cup extra-virgin olive oil
4 ounces baby lettuce, washed and spun dry
2 ounces watercress, stems removed, washed, and spun dry
3/4 pound Pecorino Toscano cheese, cut into 1/2-inch pieces

Bring a large pot of salted water to a boil. Prepare an ice-water bath. Add favas to boiling water, and blanch 1 minute. Using a slotted spoon, transfer to ice bath to stop cooking; drain. Peel and discard tough skins; set aside. In a small bowl, combine shallots, lemon juice, salt, and pepper. Slowly whisk in olive oil until emulsified. Arrange lettuce and watercress on a platter. Top with fava beans. Drizzle with vinaigrette, and sprinkle with cheese.
For further information visit: http://www.marthastewart.com/345498/fava-bean-and-pecorino-salad

This entry was posted in Fava Beans, Mesclun Mix, Salad and Dressings. Bookmark the permalink.

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