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