Fava Bean and Pecorino Salad

  • Level: Easy
  • Yield: 8 servings
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4 pounds whole fava beans, shelled

2 shallots, peeled and minced

1 lemon, juiced

Coarse salt and freshly ground pepper

1/2 cup extra-virgin olive oil

4 ounces baby lettuce, washed and spun dry

2 ounces watercress, stems removed, washed and spun dry

3/4 pound Pecorino Toscano cheese, cut into 1/2-inch pieces


  1. Bring a large pot of salted water to a boil. Prepare an ice 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.
  2. In a small bowl, combine shallots, lemon juice, salt, and pepper. Slowly whisk in olive oil until emulsified.
  3. Arrange lettuce and watercress on a platter. Top with fava beans. Drizzle with vinaigrette and sprinkle with cheese.
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