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.
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.
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