SALAD OF FRESH FAVA BEANS WITH PECORINO ROMANO 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
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