Fava Bean and Pecorino Salad - Picture Available

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Fava Bean and Pecorino Salad

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* Exported from MasterCook *

 

Fava Bean and Pecorino Salad

 

Recipe By :Pino Luongo

Serving Size : 8 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 pounds fava beans -- shelled

2 shallots -- peeled and minced

1 lemon -- juice of

coarse salt

freshly ground black pepper

1/2 cup extra virgin olive oil

4 ounces baby lettuce leaves -- washed and spun dry

2 ounces watercress -- stems removed, washe

3/4 pound Pecorino Toscano cheese -- cut in 1/2-inch piec

 

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.

 

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.

 

Cuisine:

" Italian "

Source:

" Martha Stewart Living Television "

S(Formatted by):

" Lindell Martin on May 16, 2000 "

Copyright:

" Pino Luongo "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 899 Calories (kcal); 17g Total Fat; (16% calories from fat); 60g

Protein; 134g Carbohydrate; 0mg Cholesterol; 34mg Sodium

Food Exchanges: 8 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2

1/2 Fat; 0 Other Carbohydrates

 

NOTES : Spring is the season (the only season, in fact) for fresh fava

beans—tan, rather flat beans that resemble lima beans, though the favas’ flavor

is not as starchy. In Mediterranean and Middle Eastern cooking, they are

especially popular in soups, but Pino Luongo, owner of Coco Pazzo in New York

City, likes to add the tender beans to salads. Today, he joins Martha to toss

favas with baby greens and fresh Pecorino cheese.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 

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<Serv qty= " 8 " />

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<CatS>

<CatT>

Salads

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</CatS>

<IngR name= " fava beans " unit= " pounds " qty= " 4 " >

<IPrp>

shelled

</IPrp>

</IngR>

<IngR name= " shallots " qty= " 2 " >

<IPrp>

peeled and minced

</IPrp>

</IngR>

<IngR name= " lemon " qty= " 1 " >

<IPrp>

juice of

</IPrp>

</IngR>

<IngR name= " coarse salt " ></IngR>

<IngR name= " freshly ground black pepper " ></IngR>

<IngR name= " extra virgin olive oil " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " baby lettuce leaves " unit= " ounces " qty= " 4 " >

<IPrp>

washed and spun dry

</IPrp>

</IngR>

<IngR name= " watercress " unit= " ounces " qty= " 2 " >

<IPrp>

stems removed, washed and spun dry

</IPrp>

</IngR>

<IngR name= " Pecorino Toscano cheese " unit= " pound " qty= " 3/4 " >

<IPrp>

cut in 1/2-inch pieces

</IPrp>

</IngR>

<DirS>

<DirT>

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.

</DirT>

<DirT>

In a small bowl, combine shallots, lemon juice, salt, and pepper. Slowly whisk

in olive oil until emulsified.

</DirT>

<DirT>

Arrange lettuce and watercress on a platter. Top with fava beans. Drizzle with

vinaigrette, and sprinkle with cheese.

</DirT>

</DirS>

<Natn>

Italian

</Natn>

<Srce>

Martha Stewart Living Television

</Srce>

<AltS label= " Formatted by " source= " Lindell Martin on May 16, 2000 " />

<CpyR>

Pino Luongo

</CpyR>

<Note>

Spring is the season (the only season, in fact) for fresh fava beans—tan, rather

flat beans that resemble lima beans, though the favas’ flavor is not as starchy.

In Mediterranean and Middle Eastern cooking, they are especially popular in

soups, but Pino Luongo, owner of Coco Pazzo in New York City, likes to add the

tender beans to salads. Today, he joins Martha to toss favas with baby greens

and fresh Pecorino cheese.

</Note>

</RcpE></mx2>