Salad of Fresh Fava Beans with Pecorino Romano Cheese
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 10 ingredients
- 1 Head baby lettuce (such as Boston Bibb), washed & dried
- Salt and Fresh Ground Pepper
- Juice of 1 lemon
- 1 bn Watercress, washed & dried
- Water
- 2 lb Fresh Fava Beans (to yield about 8 oz. shelled)
- 2 Shallots, peeled & finely chopped
- 10 tb Olive Oil (extra virgin)
- Vinaigrette
- 6 oz Pecorino Romano Cheese, cut in 1" cubes
Contains
Milk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- 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. From Chicago Tibune Magazine, May 2, 1993 recipes provided by Marta Pulini, chef of Le Madri (New York City)
Plating
Cookware for this recipe
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Saucepan
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Mixing bowl
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Whisk
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Chef's knife
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Cutting board
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Vegetable peeler
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Wooden spoon
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Colander