Fava Bean and Pecorino Salad
Spring is the season for fresh fava beans -- tan flat beans that resemble limas, though not as starchy. Pino Luongo, of Coco Pazzo in NYC, tosses favas with baby greens and fresh Pecorino cheese.
- Servings: 8
Source: Martha Stewart Living Television, May 2000
- 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.