Food & Cooking Recipes Salad Recipes Fava Bean and Pecorino Salad 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It 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. Rate it Print