| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Italian |
Salads, Italian, Beans |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 all. From Chicago Tibune Magazine, May 2, 1993
recipes provided by Marta Pulini, chef of Le Madri (New York City)
posted by Bud Cloyd
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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