Salad Of Fresh Fava Beans With Pecorino Roman

Recipe Ingredients

2 lbs	908g / 32oz	Fresh fava beans - (to yield, about 8 oz. Shelled)
2		Shallots - peeled and finely
		Salt and fresh ground pepper
1		Lemon - juice of
10 tablespoons	150ml	Olive oil - (extra virgin)
1		Baby lettuce - (such as, Boston bibb), washed
		Dried
1		Watercress - washed and dried
6 oz	170g	Pecorino Romano cheese - cut in 1" cubes

Recipe Instructions

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 Marta Pulini, chef of Le Madri (New York City)

Source:
Lettuce in Your Kitchen/C. Schlesinger and J. Willoughby

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