Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Italian
Beans
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Fresh Fava Beans (to yield
- about 8 oz. shelled)
2 Shallots, peeled & finely
-chopped
Salt and Fresh Ground Pepper
Juice of 1 lemon
10 tb Olive Oil (extra virgin)
1 Head baby lettuce (such as
- Boston Bibb), washed &
- dried
1 bn Watercress, washed & dried
6 oz Pecorino Romano Cheese,
- cut in 1" cubes
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)
