Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Fresh Fava Beans (to yield 1 Head baby lettuce (such as
- about 8 oz. shelled) - Boston Bibb), washed
2 Shallots, peeled finely - dried
-chopped 1 bn Watercress, washed dried
Salt and Fresh Ground Pepper 6 oz Pecorino Romano Cheese,
Juice of 1 lemon - cut in 1" cubes
10 tb Olive Oil (extra virgin)

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

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