Food & Cooking Recipes Salad Recipes Fava Bean and Pecorino Salad 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Share Share Tweet Pin Email Servings: 8 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. Ingredients 4 pounds whole fava beans, shelled 2 shallots, peeled and minced Juice of 1 lemon Coarse salt and freshly ground pepper ½ cup extra-virgin olive oil 4 ounces baby lettuce, washed and spun dry 2 ounces watercress, stems removed, washed, and spun dry ¾ pound Pecorino Toscano cheese, cut into ½-inch pieces Directions 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. Print